I recently called our cable company to cut back on our cable channels. For one, we don’t need to spend that much on cable when we have Netflix and Amazon streaming. But mainly, we don’t need to spend time watching TV in the summer, we should read a book outside. Excellent reasons, in theory. Well the kind man on the other end informed me could not only cut our bill, but we could get ALL the premium channels thrown in. He didn’t have to tell me twice, sign us up! As it turns out, I LOVE to watch TV before bed AND we have no outdoor lighting or plugs, really what were my options.
While the summer reruns are in full swing we got caught up on Dexter, and get to watch it as it airs now, and Shameless (Oh that Frank Gallagher is despicable!). Also tuning into Girls, I caught a few episodes on my way home from Ireland earlier this year but still have a lot to catch up on. I also found a new show, Awkward, which seems to be this generations My So Called Life. Watched the first two sessions at an embarrassingly fast pace.
So no reruns on TV here, but a few rerun recipes. I made these oatmeal lemon ricotta pancakes over a year ago. I have meant to make them again, when I went to look for the recipe link I discovered the site was dead. I was able to resurrect the recipe from Google Reader (Oh how I miss you) search. The internet never forgets people, NEVER! At least in this case it is a good thing.
These pancakes are much thinner and lighter than a traditional buttermilk pancake, yet not a crêpe. I love how light they are, and the lemon juice gives them a bright flavor, perfect if you are not big on a too sweet breakfast. If you opt for all egg whites, the batter cooks up even lighter.
- 1 C. Old-fashioned oatmeal
- 1/2 C. Part skim ricotta cheese
- 3 eggs (or 5 Egg whites)
- 1/4 C. Almond milk (or milk of your choice)
- 1 Tsp. Vanilla extract
- 1/2 Tsp. Baking soda
- Zest of 1 Lemon
- Juice of 1 Lemon
- In a blender (or food processor), pulse oatmeal until a fine flour is formed.
- Add remaining ingredients to the blender and blend until smooth.
- Heat skillet over medium heat. Pour about 1/2 cup batter (ice cream scoop works great) into pan and cook until bubbles form on the surface. Pancakes will be thin.
- Flip the pancake and continue to cook for about 1 minute. Remove from pan and set aside.
- Repeat until all of the batter is used.
- Top with maple syrup or favorite topping.
The light flavor makes the topping options almost endless. Last time I made them I drizzled on a homemade lemongrass syrup, this time some maple syrup we brought home from Quebec. I think fresh blueberries would be perfect, or even a warmed jam. Whatever the topping these are delicious and worth tuning into over and over again.