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Lemon Ricotta Pancakes!

Breakfast for dinner is always a fun alternative for a late night meal. I was never a breakfast food in the morning person because my father worked shift work while I was younger. He would come home early in the morning and search for last night's leftovers. Therefore, pancakes, sausage and omelettes does not always have to exist in the realm of early mornings.

My mom requested pancakes for dinner tonight. I knew I wanted to elevate the dish with a different spin on the pancakes. Many people know Cheesecake Factory for their extensive dinner menu, but they also offer Sunday Brunch items. One of their popular dishes for brunch are their lemon ricotta pancakes. It may sound like ricotta cheese and lemon won't pay well together, but they are so soft and light. An order of pancakes come on a plate stacked delicately with warm syrup and fresh fruit. I googled the ingredients and took a trip to Trader Joe's in search of buttermilk and ricotta cheese needed for the recipe. The instructions were very easy and straight forward to follow. I knew that I didn't want to serve plain syrup for the pancakes. I took a trip to the farmer's market and picked up a few pints of strawberries to use this week. A simple syrup of strawberries, sugar, lemon juice and vanilla extract produces a sweet syrup to balance the tartness of the pancake from the ricotta cheese. I cooked up some chicken sausages with the pancakes.

The recipe was easy to follow. I began with combining the dry ingredients (flour, salt, baking powder) in a mixing bowl and set it aside. In a separate bowl, whisk together all of the wet ingredients and all the dry mix slowly to mix everything together. I cooked the pancakes on a girdle. They were soft and fluffy and the recipe produced about 12 regular sized pancakes. The next time I'm in the mood for pancakes, I will pull this recipe back out because it is fool proof to make. Who else loves breakfast for dinner!

Lemon Ricotta Pancakes

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