Friday, July 19, 2013

Business Development Breakfast
 also Egression #65

oatmeal lemon ricotta pancakes with blueberry compote, peaches, and bacon

Oatmeal lemon ricotta pancakes via Jax House with blueberry compote, peaches, and bacon.

Ermahgerrrrrd these oatmeal lemon ricotta pancakes come straight from my friend Jax who I used to skate with in Derby Lite and who now does a thing I would never do a) run and b) marathons. Still however, we have food and food blogging in common! My pancakes did not come out as pretty as Jax's, I don't make pancakes that often and am not too handy with a spatula or how hot the pan has to be to not burn the butter but still cook the pancakes. So I covered them up with blueberry compote, that works too!

These pancakes really work for me because I'm still waffling a bit about what grains I want to eat, with rice and oats as the frontrunners. I'm mostly over wheat and flour, though hey, here we make flour out of oats, and it cooks up so soft and delicious. Also these pancakes have no added sugar, I am also mostly over the taste of sweet; the amount of sweet from the honey in the compote and the fruit itself is just enough for me. And I like the amount of eggs and ricotta in here, it's not high protein but at least there's some protein. Plus bacon! I think this is going to be my go-to pancake breakfast for when I want pancakes.

Also the sweetie man are back to our nice breakfast tradition that we had going last fall that sort of fell apart during home season, I think I told you that every other Friday is going to be business development day? Which is not my favorite thing to do? So I am going to bribe myself with breakfast and quality time with my man first.

For the bacon:
bacon

Lay bacon on foil-covered baking sheet and bake in a 400 degree oven for 15-20 minutes. Remove from oven and set aside on a paper towel-covered plate until it's time to eat.

For the compote:
a bag of frozen blueberries
1 Tbsp honey

Empty half of the berries into a saucepan. Add the honey (totally okay to eyeball the amount) and cook over medium high heat, stirring occasionally, for until the berries have started to break down, about 10 minutes. Add the other half of the berries and cook for 10 more minutes.

Remove from heat and set aside.

For the pancakes:

This is basically exactly Jax's recipe except that I am too lazy to zest and juice a lemon, I used RealLemon. Also I must have made my pancakes smaller because her recipe said serves four and mine only served two, baha.

1 c oatmeal
1/2 c ricotta cheese
3 eggs
1/4 c almond milk
1 tsp vanilla
1/2 tsp. baking soda
3 Tbsp lemon juice
butter

Pulse the oatmeal in a food processor until a fine flour is formed, then add remaining ingredients and process until smooth.

Heat skillet and melt a pat of butter over medium heat. I used the 1/4 cup measure to drop the batter into pan. Cook until bubbles form on the surface, flip and cook for another minute. Remove to a plate. Repeat until all of the batter is used, adding more butter between pancakes as needed.

Plate pancakes with blueberry compote, bacon, and at the last minute I thought peaches would be good.

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