As you are all aware, I can’t stand wasting food.  If there is something leftover in my fridge, I will be Googling the best ways to use it up.  Last week I tried out my fellow blogger, Kelsey’s recipe for Orecchiette with Asparagus, Ricotta and Prosciutto.  You can find her fabulous blog here: Seasons of Wine.  After rustling that up for a weeknight dinner, I had about a cup of ricotta leftover, and decided I wanted to try out some ricotta pancakes for breakfast on Saturday. 

I found a great sounding recipe on Chow, but I will put a disclaimer here… that these are definitely not the easiest or quickest pancakes to make.  I usually use Nigella Lawson’s recipe for Brown Sugar Buttermilk Pancakes, which I adore.  But because I wanted to try something new and use up the ricotta, I decided that the extra effort might be worth it.  And oh, was I right.  The pancakes were so light, and fluffy, but also creamy and tangy.  I simply paired them with a drizzle of good quality maple syrup and some freshly sliced strawberries from the veggie store.  They are not overly sweet, which I like and the combination resulted in a really delicious breakfast, naturally paired with a pink grapefruit mimosa (or 3). 

If you fancy spending a bit more time in the kitchen, and don’t mind being left with a tad more washing up, then I strongly recommend you give these Lemon Ricotta Pancakes a go.