Happy weekend to everyone! Yes, I'm a bit over the moon about this weekend, mainly because it's a three-day weekend and I can not only R&R, but also get a few things done that I haven't been able to previously. I realize that I was a little MIA this past week, but I honestly didn't realize my week would be like that. We had a major presentation to give last Monday, followed by parent-teacher conferences on Wednesday. Even though it was only those two days, it kind of knocked me off my game. I barely read a word and found myself falling asleep not long my head hit the pillow. Having said that, I'm happy and excited about a long weekend so I can rest and read a bit. Oh yea, and catch up on my blog!
With a nice snowstorm that has covered our area, I thought it would be nice to make a yummy breakfast that wasn't a bowl of oatmeal (my norm). Strangely, I happened to have some ricotta in the fridge, so I made
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.
For more weekend cooking, go to
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?
Oh man! Those pancakes look soooo good! Enjoy your long weekend.
ReplyDeleteThanks Jenny! They were great. :) Now let's look ahead to another weekend. I can't wait.
DeleteLemon-ricotta pancakes? Is it too late for me to make another breakfast?? ;-)
ReplyDeleteI'm counting down the hours until Downton Abbey tonight. Enjoy the long weekend.
It's never too late to whip up pancakes! :)
DeleteThose are some pretty fancy pancakes! I made ricotta pancakes once when I was out of eggs.
ReplyDeleteI kind of thought the ricotta would stand out more, but it was so subtle that you forgot they were there. They were some pretty darn good pancakes though! :)
DeleteThe universe is trying to persuade me to make lemon ricotta pancakes - this is the second time I have read about them in 24 hrs. I may as well submit and do it! That's cool your kids are doing a reading challenge. Wonder if I could interest my kids (I'm not a teacher. I mean my offspring lol!). Anyway, they look good and you will be glad you froze some!
ReplyDeleteYes, I hope you whip some up!
DeleteOMG those pancakes look and sound AMAZING!!!!! WANT!!
ReplyDeleteThey were pretty darn good! :) It's too bad we can't share through the computer!
DeleteJust copy what Chris said. And raspberry sauce. O.M.G.
ReplyDeleteIt sounds crazy, but just a touch of cinnamon in with the raspberries is SO delicious! Yum! :)
DeleteRaspberry sauce on pancakes sounds heavenly.
ReplyDeleteYea, it was yummy! Thankfully I have some left over. Maybe I'll be whipping something else up this coming weekend?
DeletePancakes do look heavenly! Ree, The Pioneer Woman also has a her own show on Foodnetwork!
ReplyDeleteYes, I've seen Ree's show. She is so darn cute!
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