Lazy morning breakfast....

Well we are being pretty consistent now - 11 new recipe again this week! We had a hard time choosing the highlights as this was a really tasty week! Here are a few that were especially good - Peanut Butter Graham Squares with Dark Chocolate Drizzle, Cheddar, Broccoli and Pasta Bake and we couldn't forget the Thick Mint Brownies! The recipe sections to the left have been updated - you may need to hit refresh to see the additions.

I got up a little early this morning so I could get a head start on making Jeff some pancakes for breakfast. Blueberry-Ricotta Pancakes with Chunky Blueberry Sauce was a great way to start off a lazy Sunday morning. Since I was using frozen wild blueberries, the pancakes were able to keep their golden color, instead of changing all purple, because the blueberries were sprinkled on top after you pour the batter into the pan. Since these are made in smaller batches, keep them in a 200 degree oven while you make the rest to keep them warm. These pancakes were puffy and light, with a mild lemon background, and were made even better with the addition of a thick chunky blueberry sauce we made to pour on top. The ricotta kept them moist, but didn't leave any aftertaste - since Jeff "says" he does not like ricotta, I made sure to wait until he finished to let him know... He actually really likes ricotta, but just has this thing about saying it... who knows?

The intense sauce is simply blueberries (I again used frozen wild blueberries), honey to sweeten, fresh lemon zest and lemon juice to enhance the flavors. If this mixture gets too thick when it cools, you can gently reheat it in the microwave to loosen it up.

Recipes
Blueberry-Ricotta Pancakes
Chunky Blueberry Sauce