Only a person studying for the RD Exam would know that evaporated milk can be reconstituted with water and used as a substitute for regular milk. You’re welcome.
I tell you this because, for the first time in a long time, this household was out of milk and pancake mix. Okay, I lied, we weren’t entirely out of milk. My spouse left about three tablespoons of milk in the jug. Seriously, who does that? And why?
I love him so much.
Today, I bring you Fluffy Lemon Ricotta Breakfast Pancakes. I know you’re asking yourself, how is a household out of milk, but they have ricotta cheese? I wish I knew the answer to that. I really wish I did. The only answer I can give you is to introduce you to this wonderful recipe.
Ricotta cheese adds incredible fluffiness and tenderness to this pancake mix. If the dietitian in me had to guess, I would say the acid from the lemon juice and the ricotta curds react with the baking powder to help tenderize the gluten in the batter. If I had to guess.
Ricotta cheese is not only a good source of calcium and minerals such as zinc and selenium, but a 1/4 cup serving of ricotta cheese provides 6 grams of protein.
Go on now and put this on your brunch menu this weekend.
The Mother Road Dietitian provides counseling, coaching, and community to help you eat with joy, celebrate your body, and find peace in your relationship with food.