Breakfast is far and away my husband’s and daughter’s favorite meal. It isn’t mine! I like breakfast food well enough, but I am definitely a savory breakfast kind of person, and when given a choice; I eat lunch. Since I am now outnumbered on the breakfast front; I’ve had to step up my game in that department. Because I’m not a breakfast person, there are some limits to the amount of effort I can really spend on this meal. I think I”ve found a happy medium, where I can make great breakfast for my family, and still be happy cooking. Everybody wins! First, I refuse to do breakfast things like pancakes and waffles “from scratch”. This is a limit. I also think this is a perfectly acceptable shortcut. I’ve talked about this before, but there is something so unappealing about taking out a bunch of individual dry ingredients and measuring. Especially when I can use Bisquick, and just eyeball it. I know that phrase is nails on the chalkboard to all the hardcore bakers out there, but I’m definitely a cook. I like to eyeball things. A dash of this, a pinch of that and…. Who am I kidding, I’m Italian! A fist full of this and a heap of that… Secondly, breakfast has to be interesting. Too often breakfast foods are carried by the toppings you put on. Syrup, I’m calling you out! Syrup, you are a boring breakfast enabler, and I just can’t stand for it.
So, what makes my pancakes so exciting. Well, they aren’t “from scratch, so you will probably make them. Easy is a huge plus for mornings. They are also moist, but not dense. I thought ricotta might make them dense, but they are still very fluffy. Fluffy is a very important and highly technical breakfast term. Most importantly, the taste is so delightful. The lemon taste is gentle, but really wakes up the batter and compliments the blueberries. So let’s get to the recipe, already!
2 C. Bisquick
1 1/2 C. Milk
2 Tbsp Ricotta Cheese
1 Tsp. Sugar
1 Tsp. Vanilla Extract
Zest of 1 Lemon
***Butter for the griddle, and topping
- Wisk everything but the blueberries in a bowl until they are well incorporated. Let batter stand for 15-20 minutes before cooking to ensure fluffiness.
- Heat a griddle on medium. Once it is hot, spread butter over griddle.
- Using a ladel, pour batter onto griddle making 5-6″ rounds.
- Scatter a few blueberries over the pancakes. Wait until the top of the pancake starts to bubble.
- Flip and cook through.
“I’m a simple man. I like pretty, dark-haired women and breakfast food.” Ron Swanson