These home-made ricotta pancakes with whole-wheat flour, almond meal and fresh lemon zest may become the centerpiece of a new Mother’s Day tradition. Home-made rhubarb compote goes on top to make them unique and worthy of celebrating Mom on her special day.
My daughters are six and eight, so over the years we have created a little Mother’s day ritual that is pretty set in stone at this point. It is a routine we have done for quite a few years now, and at this point we don’t even discuss whether or not it is happening. It is just assumed that’s the plan. Here is how it goes down, the girls let me sleep in until ooooh like 6:14 if I am lucky. I drink massive amounts of coffee to compensate. We go down to town for breakfast. Then we go to the garden center and I buy two overflowing wagons full of annuals for my pots and planters. Then we head home and I plant them and we work outside for the day. The girls run around in the mud. It is lovely.
But this year it is going to be totally different, and I am kinda sorta broken up about it. For one thing, the restaurant we usually go to went out of business. This isn’t the end of the world since the food there was never really very good, but it worked because it was kid friendly. I am a little sad. Secondly, I have to scale my planters way way back this year. Like not even a wagons worth. What fun is that?
The reason I have to cut back on my annual buying bonanza has to do with the complete disaster burnt up failure of my pots and planters last year. Last year was our first summer at our lake cottage and I realized after I had made my usual explosion of plantertude on our porch and patio, that it was not goign to work out so well for them. I quickly realized that it would be nearly impossible to keep up with watering the planters and pots back at home for the summer. Every time I would get back to the house to open mail and such, they would be entirely limp and burnt up and I would drench them with water. The water would just pour out the bottom of the pot because the soil had gotten so hard and had such extreme surface tension. After soaking and re-soaking, they would sort of come back to life only to be neglected for days on end again. I felt so guilty! I decided that I am not going to even bother with planters at home this year. I think I may do a few for the cottage actually. But that’s it. Gone are my two wagon days.
So this Mother’s Day is a year of new beginnings. And honestly, I am thinking that maybe it makes sense to try something totally different. I mean we could easily find another restaurant to go to. But I was actually thinking about the fact that now my girls are big enough to start cooking on their own (a little bit) maybe we could make breakfast together.
These lemon almond ricotta pancakes will soften the blow of the end of our tradition. They are so special and totally worthy of starting a new tradition around. Because Holy Gosh they are good. Like stop you in your tracks good. Like I got distracted and started telling my BodyPump class about them in the middle of the biceps track good. We even had them for dinner good.
On Mother’s day, I’m thinking that maybe after these pancakes we’ll go for a walk and then work in the vegetable garden. Or maybe I’ll just sit back and let the kids decide. It’s my day to relax after all.
What are your mother’s day traditions?
Do you like to make breakfast at home or go out for breakfast on Mother’s Day.
Do you associate gardening with Mother’s Day?
In case you are wondering May 10th is Mother’s Day this year.
Lemon Ricotta pancakes with almond topped with home made rhubarb compote with pure maple syrup.
- 2 cups chopped rhubarb
- ¾ cup dark pure maple syrup
- pinch salt
- 1 cup white-whole wheat flour
- 1 cup all-purpose flour
- ½ cup almond meal or finely ground almonds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- 1 ½ cup buttermilk *see note
- 1 cup part-skim ricotta
- 2 tablespoons plus 2 teaspoons avocado oil or organic canola oil, divided
- 1 ½ teaspoon freshly grated lemon zest
- ½ teaspoon almond extract
- Make Compote: Stir rhubarb, maple syrup and salt together in a small saucepan and set over over medium high heat. Bring to a simmer, stirring often. Reduce heat to low, cover and cook, removing lid to stir occasionally, until the rhubabrb has broken down and become chunky, about 20 minutes. Remove from the heat and keep covered.
- Meanwhile, while the Compote cooks, make Pancakes: Whisk whole-wheat flour, all-purpose flour, almond meal, baking powder, baking soda and salt in a medium bowl. Whisk egg, buttermilk, ricotta, 2 tablespoons oil, zest and extract in a large bowl. Stir the flour mixture into the ricotta mixture until moistened.
- Brush one teaspoon of the remaining oil over the bottom of a non-stick skillet or if using a pancake griddle use 1 ½ teaspoons. Heat over medium-high heat until a bead of water sizzles and evaporates in a second but the oil is not smoking. Ladle batter onto the griddle, ¼ cup at a time, spacing to account for spread.
- Cook undisturbed, until the pancake bottoms are browned most of the bubbles have popped and the edges are starting to dry out, 2 to 3 minutes. Flip and continue cooking until the other sides are browned, 1 to 2 minutes longer. Transfer to a plate or baking sheet to keep warm. Repeat with the remaining batter in several batches, re-brushing with oil as necessary and adjusting heat to prevent scorching. Serve the pancakes hot with the warm compote.
*note: For thinner pancakes use 2 cups buttermilk. For more puffy pancakes use 1 1/2 cups buttermilk.