Realizations Inc

Pancakes were never a breakfast favorite of mine until I was introduced to a short stack at a specialty restaurant. Not only did they melt in my mouth, but the slight lemony flavor and fragrance—as a forkful got near my nose—were almost exotic. Thus began one of my favorite activities: attempting to create a replicate recipe.

This is what I came up with. The batter can be used for pancakes or waffles. I prefer to use my Silver Dollar Waffle Griddle by Nordic Ware.

You can start from scratch with your own pancake recipe or you can use your favorite pancake mix. In the interest of time and efficiency, I tend to use either Fiber One Pancake Mix by General Mills or Krusteaz Buttermilk Pancake Mix.

Either way, the taste is wonderful!

Ingredients

• 1 cup favorite pancake mix
• 1 Meyer’s lemon washed but unpeeled (cut off ends, quarter, and remove all seeds)
• 1/3 cup ricotta cheese
• 1 egg (or equivalent in whites or Egg Beaters™)
• ½ cup rice milk (or equivalent)
• 1 Tbsp sugar or honey

Preparation

Place the pancake mix in a large bowl. Add Tbsp sugar or honey.

Put ricotta cheese, egg, rice milk and lemon quarters in a mixer. Blend until smooth.

Pour into bowl with pancake and sugar mix. Stir until moistened. Add more rice milk if needed to make the mixture moderately thin so it drops off a spoon quite easily.

Heat frying pan or waffle iron / waffle griddle over medium-high heat. Spray with olive oil.

For pancakes, use 2 Tbsp of batter for each pancake. If waffles or silver-dollar waffles, use amount of batter per manufacturer instructions.

Cook until golden brown on each side.

Serve with fresh fruit (e.g., blueberries, bananas, sliced peaches) and real maple syrup. Yummy, yummy, yummy.