Is there an ingredient that you find time and again just doesn’t get used up in your home? You know, you buy it for one recipe, use some and then it sits until it’s growing other stuff? Normally I’m pretty good about being resourceful and using up leftovers but in my fridge, leftover ricotta gets pushed farther and farther to the back until I discover it weeks (okay, months) later and am scared to even see what state it is in. I recently bought blackberries on sale with no real purpose in mind, and I had leftover ricotta from making ravioli. Hence, these pancakes. Plus, there is just nothing better than seeing the smile on my little guy’s face when I go get him out of bed in the morning and tell him we’re having pancakes. He cannot get down the stairs fast enough :)
As with waffles, we have found that pancakes freeze well, so I make the full batch of batter and freeze all the leftovers for future quick breakfasts or snacks. The blackberry sauce was a natural compliment to these waffles since the flavor pairs so well with lemon. No butter, syrup or whipped cream required. The airy texture and fresh fruit flavor of these pancakes made them seem a lighter breakfast than most pancakes, which usually make me want to go back to bed. (Speaking of which, have you seen the Jim Gaffigan stand-up routine about cake? Hilarious. He discusses pancakes around 1:15.) Instead, I was able to head out and have a great time at my yoga class. That’s my kind of Sunday morning.