Ricotta Pancakes

I made a pan of lasagna a couple of weeks ago because we were having a busy week, and the leftovers helped with that.  However, as I always seem to do when making lasagna, I bought waaaay too much ricotta cheese.  So I had a small tub left over in the fridge and no plans for using it.

So I posted out to my Facebook friends:  any ideas?  I got a slew of responses, from ricotta pie to baked ziti to just eating it with a spoon.  :)  The winner was my friend Amy in Washington State, with Raspberry-Ricotta Pancakes.

Alas, Crafty Mama's kitchen didn't have any raspberries.  However, we always have fresh blueberries on-hand because the big kid loves to devour them for breakfast.  So, armed with the Food Network website, I found a recipe for blueberry-ricotta pancakes.

The biggest roadblock in the process was Hubby.  You see, Brian has an aversion to "mishy" foods.  On his list of things that he won't eat:  beans (kidney, black, white) hummus, sweet potato and (horrors!)  cheesecake.  Yes, ricotta is on that list.   I'm shocked that he'll eat lasagna, but he makes an exception for whatever reason.  As soon as he saw that I was gearing up to put ricotta in the pancakes this morning he was aghast.  I assured him that they would be delicious, and they wouldn't have a "mishy" texture.  After all, I have had pancakes made with cottage cheese before and the texture was fine.  (And man, do I abhor cottage cheese, it is the Devil!!!)  He warily agreed to try the finished product.

I gave him the first two pancakes, hot off the grill.  And you know what?  He liked them!  I did too, the ricotta is a nice addition, yielding in a moist pancake.  And lucky for us, there are some in the freezer.