To Make / Lemon Ricotta Pancakes


     Good morning! This is one of those recipes that came out of wondering what the heck I'm going to do with a mostly full jar of (insert ingredient here)?! You know - those ingredients that you buy for a specific recipe that only uses a spoonful of said ingredient. It's usually something obscure that is really only used in that one recipe. Now, I really hate wasting food, so last week when I bought ricotta for a pasta dish (surprisingly, not lasagna) and still had the majority of the tub left after making the pasta, I had a pretty good brainstorming session. I racked my brain for a minute on what one does with a full tub of ricotta, and then it hit me - a memory of lemon ricotta pancakes that Brett and I had at our B+B in Denver two years ago! SOLD. I immediately searched for a simple lemon ricotta pancake recipe and scored with this one. Luckily, I already had literally all of the ingredients on hand, and guys - these are the best pancakes I've ever made! They're fluffy (thanks, random ricotta), tart, and sweet all at once. You can definitely say this is a "when life gives you ricotta (and also, ironically, lemons)..." situation. Get the full recipe below!


Ingredients: Blueberry Compote

  • 1 cup of fresh blueberries
  • 1 tbs. of honey

Ingredients: Pancakes

  • 1 1/4 cups AP flour
  • 3 tbs.'s sugar
  • 2 tsp.'s baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup ricotta
  • 1 tbs. melted butter
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup freshly squeezed lemon juice
  • 2 tsp.'s lemon zest


1. Preheat your griddle to 350, and grease. In a large mixing bowl, combine all dry ingredients. In another bowl, whisk together ricotta, butter, eggs, egg whites, lemon juice, and zest. 


2. Pour wet ingredients into dry ingredients bowl and mix until just combined. Scoop out your batter onto the griddle to form pancakes. Cook for two minutes until bubbles form on top, then flip and let cook until browned.


3. While pancakes are cooking, make your blueberry sauce by combining blueberries and honey in a small skillet. Mash together with a fork and let cook for about 5 minutes until the sauce has thickened.


4. Once pancakes are done, serve warm and top with your blueberry compote. Enjoy!

     Thanks for reading, and have a fun Wednesday!

To Make a Smoothie


     Hello! I'm sharing my favorite green smoothie recipe today, and you can bet I'm gulping one down at the lake as we speak. There's nothing I love more than a fruity and cold smoothie for an afternoon snack on a hot summer day. See the recipe below!

Ingredients: yields one smoothie

- 1 cup of almond milk

- 1 large handful of spinach leaves

- 1 chopped banana

- 1 cup of blueberries

- 1 tablespoon of chia seeds


- Combine everything in your blender in the order listed above, and blend until smooth. Enjoy!

To Make a Cocktail, Pt. 3


     Hey readers! This cocktail idea came out of a "smash" I had at a restaurant. It was super good, and I love anything with berries in it, so I had to attempt it at home! I also had bought some hibiscus iced tea bags anyways, and I figured the flavor combination would be perfect. I've been a tea convert for about a year now (but I still drink at least 2 cups of coffee everyday), and I love how much healthier you feel after drinking it, even in a cocktail. Add some blueberries, vodka, and lime juice and you've got a tidy little drink! Random note: This tea says blushberry on the box and it's Tazo, but I just call it hibiscus instead, considering blushberry isn't a real thing. LOL



- 1 shot of vodka

- a cup of iced tea

- muddled blueberries

- lime juice



Step one - Combine all ingredients in a shaker and pour over ice!