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.
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 prefer a gluten free pancake mix (Arrowhead Mills and Bob's Red Mill both have one).
- 1 cup favorite pancake mix
- 1 Meyer’s lemon washed but unpeeled (cut off ends, quarter, and remove all seeds)
- 2 Tbsp ricotta cheese or non-dairy equivalent, if desired
- 1 egg (or equivalent in egg whites or Egg Beaters®)
- ½ cup non-dairy milk (almond, rice)
- 1 Tbsp honey or equivalent
Place the pancake mix in a large bowl. Add T 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.