Vacation breakfast, Lemon Ricotta Pancakes

It's very hard to get out of bed in the morning when your view is this; sun shining in the window, private fireplace warming the chill, satiny sheets with a heavy feather comforter. I could stay in bed all day.

The only thing that drug me out of my cozy warm spot was knowing what I had planned for breakfast: Lemon Ricotta Pancake with fresh strawberries (adapted from TurntableKitchen.com, who adapted it from SmittenKitchen.com,  found at http://www.turntablekitchen.com/2009/02/ricotta-pancakes-for-your-rainy-or-snowy-morning/ ).









Lemon Ricotta Pancakes with Fresh Strawberries

Wash, hull, and cut up 1 pound of fresh strawberries.

Add 1/4 cup sugar (or more if needed, or you just like it sweeter). Stir and set aside. 

INGREDIENTS FOR PANCAKES
4 eggs separated
1 1/3 cup ricotta cheese
1 1/2 T sugar
1 1/2 T lemon zest
1/2 cup flour
Pinch of salt
Butter for the pan

1) Mix the egg yolks, ricotta cheese, sugar, and lemon zest until well combined. Add the 1/2 cup of flour. (Sifting would be best, but no sifter? You just make due.) Mix thoroughly.

2) Whisk the egg whites incorporating as much air as possible. It would be best to mix them with an electric beater to form stiff peaks, but no electric beater? Make due with whatcha got.

3) Carefully fold egg whites into the other mixture 1/3 at a time. Stir very gently in between each addition so as not to flatten the egg whites too much.

Cook station all set up ready to rock.

4) Melt a small pat of butter in a nonstick skillet over medium heat. Cook pancakes until golden brown.

Mmmm... Perfect!

5) Serve with strawberries.

Morning view out the kitchen window.