i kicked the weekend off on a high note yesterday.
after all friday morning is basically the weekend which means one should celebrate, and by celebrate i mean, with food.
yesterday also marked a no school day for the kids, which meant no schedule for me.
left behind was the usual hectic rush of a quick yogurt breakfast parfait/lunch making scramble, before heading in a mad dash to the bus stop.
instead, i opted for an early morning coffee and walk with my bestie, followed by some country music tunes while cooking pancakes for the family.
the only thing missing was a mimosa, well there's always
my pancake of choice included vegetables (because i'm still bursting at the seams with frozen zucchini) and protein (in the form of cheese, which is basically how i would like to eat all of my protein from now on)
those two ingredients alone mean you double the batch, bathe each pancake in syrup, and call it a success.
i did. and i'm proud.
Lemon-Ricotta Zucchini Pancakes
2 cups of prepared pancake batter
2 tablespoons sugar
1 cup shredded zucchini
3/4 cup part-skim ricotta cheese
zest of 1 lemon
butter, & syrup or honey for serving
in medium bowl combine sugar, zucchini, cheese and lemon zest till well incorporated. fold in pancake batter and mix till combined.
preheat a non-stick skillet over medium low heat and spray with non-stick spray.
drop batter by 1/4 cupfuls and cook till bubbles form on top. flip and cook on other side.
repeat with remaining batter, keeping warm in oven.
serve with butter & syrup or honey
yields: 8 pancakes