Saturday, 26 September 2015

Lemon-Ricotta Zucchini Pancakes

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.
#myhappyplace
the only thing missing was a mimosa, well there's always tomorrow today.
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.
cheers.  xo.

Lemon-Ricotta Zucchini Pancakes

ingredients:
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

method:
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

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