After a lousy Saturday night I decided to start Sunday morning with a clean slate, including a brand new pancake recipe. Instead of my usual Strawberry Buttermilk Pancakes I did a quick scan of the net and found Smitten Kitchen’s Blueberry Pancakes. Like my standard recipe, they also use buttermilk, but with a few key differences, including the addition of melted butter to the batter and baking powder (mine uses baking soda only.) I was determined to test them out and see the difference.


SK’s directions were impeccable and though I don’t have a griddle my stovetop skillet worked fine. The pancakes were scrumptious! Fluffy and moist, not cakey and dry (my biggest fear!) I added some additional blueberries on top as well as some whipped vanilla lemon ricotta (my new favourite condiment) and the FC gobbled them up.


I think homemade pancakes are one of the most romantic homespun mood-enhancing Sunday morning delights.


Vanilla Lemon Ricotta


4 big tablespoons ricotta
1 tablespoon sugar
1 teaspoon vanilla extract (I use a high quality extract)
1/2 teaspoon lemon juice


Whip and serve a dollop on fresh pancakes. Drizzle with maple syrup.

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