Williams-Sonoma's Lemon Ricotta Pancakes with a homemade raspberry and cinnamon sauce. They were so fluffy and delicious that I will definitely be whipping this recipe up again! The nice thing is that I also have a number of pancakes that I'm going to let cool and then freeze. Frozen pancakes aren't that glorious, but they are manageable during a busy work week.
The raspberry sauce is one that my family has made before, but I tweaked it just a little and left the seeds in, although you can use a sieve to take them out:
1 package Raspberries (I used frozen)
1 Tbsp. Lemon Juice
1/4 c. Agave Nectar (or sugar to taste)
1/8 tsp. Cinnamon
dash of salt
Bring the sauce to a simmer and let cook for about 5-10 minutes to develop the syrup. This sauce is a little tart, so fresh fruit or lemon curd would make a lovely addition to this pancake topping.
Beth Fish Reads. You'll find all sorts of great food-related posts and recipes!
Well, that's my weekend in a nutshell. Although I have a number of papers to grade, I'm going to etch out some time to cook up some Creamy Italian Chicken and do some reading. My students are doing a 20 Book Challenge, so I have to do my part to keep up!
Here's what I'm reading at the moment, although I keep rotating through all sorts of different books. I don't know that I'll finish my reading this weekend, but here's what I'm enjoying at the moment:
That's about it for my week and weekend. What about you?