You guys, my Amaryllis belladonna bloomed again over night! Check it out! I’m like a giddy child on Christmas when I wake up rub my sleepy eyes these past mornings and roll out to the living room and see this happy little guy in all it’s glory! I stopped by Cafe Jerry’s to see how hers was doing too…not to shabby, not to shabby. Little thing in life we cherish.
This morning I woke up and knew I wanted to do something special for Kelsey, let’s just say life hasn’t given her forgiving fourways lately. For those of you not in Korea, I know you’re wondering what this silly gal is rambling on about, so I’ll share. In S. Korea while driving if you cut someone off, make a left turn from the right lane of traffic, or do any other really outlandish driving, it’s absolutely okay! Why? Because all you need to do is hit the forgiving fourways (hazards), all is instantly made right again and all parties drive on. Oh Korea.
Anywho, when life gives you lemons make Rachael Ray’s lemon ricotta pancakes! Throw in a side of turkey bacon, fresh berries and a refreshing bubbly raspberry lemonade. Mmmmhmmm! Got your attention? Thought so. This recipe was used recently by a friend for a birthday breakfast celebration with rave reviews. Those reviews were spot on! Happy belated birthday Kara!
Oh, it doesn’t hurt when the coffee barista, Mr. B, comes right to your home and makes you a perfect caramel machattio to sip on while your whipping up your lemony goodness.
Lemon Ricotta Pancakes
Taken directly from Rachael Ray’s Recipe Here
6 eggs, separated
2/3 cup self-rising flour
4 tablespoons lemon zest
3 cups ricotta
5 tablespoons sugar
4 tablespoons butter
In a large bowl, whisk egg yolks, flour, 3 tbsp. zest, 2 cups ricotta and 3 tbsp. sugar. In another large bowl, beat egg whites until stiff; fold into batter. On griddle, cook pancakes in butter over medium until golden, 3 minutes per side. In medium bowl, whisk remaining ricotta and sugar. Top pancakes with ricotta mixture and remaining zest.