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Sunday, July 15, 2012

Just a fruity breakfast

Morning everyone!  Well to some afternoon.  Late start to the day but breakfast was planned out.  Yes I know it was supposed to be chorizo and eggs with cornbread coffee cake but you will have to wait for a cooler day for that.  I don't mind baking when it's in the 70's but in the upper 80's low 90's .. with high humidities, sorry just can't bring myself to do that.  So we decided on something a little cooler to make but no less scrumptious.  And this one we did together.  Hubby likes when we do things together but I get so frazzled when I'm not constantly busy but it teaches him how to make things and he likes to spend time in the kitchen with me.  So we made, together *smiles*, ricotta peach pancakes from scratch with ham and caramelized peaches.  Then because I can't NOT stay busy I made a small fruit salad with plum, peaches, and grapes with a squeeze of lime.  Add some vanilla ice coffee and it's definitely a cool scrumptious breakfast ... well in our case brunch. 

Looks so good and tastes even better!!!!!

Ricotta Peach Pancakes
1 1/2 Cup All Purpose Flour
2 Tablespoon Sugar
1 Tablespoon Baking Powder
1/2 Cup Ricotta
1 Cup Milk
2 Large Eggs
1 Teaspoon Almond Extract (You can use vanilla but I think almond brings out the flavor of the ricotta flavor more.)
1 Cup Thinly Sliced Peaches
Butter for the skillet

Whisk together flour, sugar, baking powder, and salt in large bowl then set aside.
In medium bowl whisk together ricotta, mild, eggs, extract, and lemon zest.
Ad wet ingredients to dry ingredients and mix just until combined. (If you over mix you will not get a light fluffy pancake.)
Melt butter in skillet, pour 1/4 cup of batter in and place three slices of peaches on top.  Cook until edges are dry and bubbles form on top.  Check bottom for brownness, and flip. Cook for a minute or two on other side and set aside or serve.  If you're setting aside, make sure to cover with a lid or towel to keep them warm.

To make the Caramelized Peaches (which we used as a syrup)
2 Medium Peaches pitted, and sliced
4 Tablespoons Unsalted butter
3 Tablespoons Brown Sugar (I like to use dark brown but light brown is good to.)
The juice of 1 lemon
Sprinkle of cinnamon and ginger. (Optional)

Melt butter in skillet.
Slice peaches and place in melted butter.
Add brown sugar and spices if using.  I like the combination of cinnamon and ginger with peaches.
Squeeze lemon juice in skillet and toss peaches.  Make sure to shake or stir often to cook peaches and create the caramel.
This is ALSO good over vanilla ice cream.  YUM!

I love using ricotta as much as possible.  So I already have wheels turning to try something else. 
Dinner's planned and working on prepping that.  Lazy Sundays when the heats high.  Spending time with hubby and just being chill.  The thought of what's coming for dinner is exciting ... can wait to share it with you!!!!  In the meantime.... Remember the best ingredient is you ... Enjoy!!!!