Breakfast for Dinner: Lemon Ricotta Pancakes


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One of my favourite approaches to a quick dinner is breakfast for dinner.  The kids love it, and I can manage to hit all the food groups: scrambled eggs, steamed green beans, toast and fruit.  Done in a jiffy.  But, one of us does not care for scrambled eggs, and I’m always looking for ways to hide eggs in things he does like.

Last week, in my latest Trojan Horse approach to protein, I made these lemon ricotta pancakes for dinner, and they were amazing.  I served them with steamed green beans and broccoli, which worked really well with the lemon in the pancakes.  Oat bran, low-fat dairy and berries make this a nutritional bonanza, as well.  Sadly, the boy who does not like eggs also does not like these pancakes, so it did not solve the problem it was supposed to solve.  But I was enjoying the lemony goodness too much to care!

Lemon Ricotta Pancakes

1 cup whole wheat flour

3/4 cup oat bran

1/4 cup wheat germ

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

2 eggs

1 cup light ricotta

1 cup milk

zest and juice of two lemons

(add 1 tsp vanilla and 1/4 cup brown sugar to turn these from savory to sweet, topped with raspberries)

Stir all dry ingredients in a large bowl until mixed.  Whisk eggs in another bowl; whisk in ricotta and milk.  Add lemon juice and zest to egg mixture.  Pour mixture into dry ingredients and stir until just blended.

Cook on medium in a non-stick frying pan, lightly coated with oil.  1/4 cup of batter per pancake.

Enjoy the lemony goodness!