Two days in a row, I found myself awake at 4am, thinking about pancakes. I don’t know why, but as I lay there hoping to get back to sleep, I thought about what kind of pancakes I liked, pondered which ones I wanted to make, and mentally inventoried the pantry and refrigerator. On the second day I didn’t get back to sleep so I waited until a decent hour (6am) and got up and made these pancakes.
I didn’t question why I was suddenly pancake-crazy. I’ve always liked them even thought I’m not much of a breakfast eater. Perhaps the articles and posts about pancakes for Fat Tuesday had somehow seeped into my subconscious – I didn’t even know that was a thing, having pancakes on Fat Tuesday.
These are as good as they sound – I love light, fluffy, fat pancakes. We’re still swimming in Meyer Lemons (yay), and I happened to have some terrific ricotta in the refrigerator from Bellwether Farms (one of my favorite local creameries). These are pretty quick to make, too. We experimented with toppings – butter, maple syrup, Meyer lemon curd. Larry liked them with a dollop of lemon curd the best. I’m predictable – pancakes should have butter and nothing else.
- Meyer Lemon Ricotta Pancakes (Bay Area Bites)