Whoa. What a day of eating that was. I’m taking a break until at least 10am. With all the whey left over from my cheesemaking adventure I’ve got some cooking to do, so I figured a good place to start was brunch. I still have two more jars full, so I’ve got to find some more recipes that use lots of buttermilk. Any ideas out there?
Anyway, yesterday was the sunniest day we’ve had this month – perfect for a day of relaxing, gardening, and eating! I made a huge brunch, assuming that one or more of the neighbors would be around to share with us – everyone slept in, so Chris and I were left with a large food challenge, which we gladly accepted. The smells of light and fluffy ricotta pancakes (to show off my homemade cheese!) with fresh blueberry syrup, egg scramble with garden herbs, rosemary and sea salt buttermilk biscuits, thick-sliced bacon, sliced strawberries and fresh brewed coffee filled the air – what a way to celebrate a day off.
Ricotta Pancakes with Blueberry Syrup
1 cup blueberries
1/4 cup pure maple syrup
1/2 cup white whole-wheat flour
1/4 cup plus 2 tablespoons all-purpose flour
1 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp freshly grated nutmeg
1/4 tsp salt
3/4 cup ricotta cheese
1/2 cup buttermilk or whey
1 teaspoon freshly grated lime zest
1 tablespoon lemon juice
In a small saucepan, combine the blueberries and maple syrup and heat over a medium flame. Cook until the blueberries start to pop, and transfer to a pourable container.
Combine the dry ingredients, then add the wets and stir until just combined. Y’all can probably take it from here – cook like pancakes. These don’t take too long, so you’ll want to watch them closely so they don’t get charred. What a feast, huh?