A Blackberry Breakfast of Pancakes and Muffins

Fresh Blackberries

August, the month for blackberries. These delicate, plump berries that resemble raspberries aren't around for long. Their expensive price tag at the supermarket make it a 'once in a while' special treat worth splurging on. The fresh flavours of blackberries + lemon + ricotta create wonderful light summer treats. I have incorporated this combination in two recipes: pancakes and muffins.

Blackberry Lemon Ricotta Pancakes

Last week, I made some Blueberry Lemon Ricotta Pancakes. I loved those light-as-air pancakes so much I had no troubles deciding on what to do with the leftover ricotta cheese. More pancakes! (If you've read my Hawaii post, you may know I have a weakness for pancakes) Blackberries work just as well with lemon and ricotta and best enjoyed in the form of these fluffy pancakes. Using the pancake batter recipe linked above, but just replacing the blueberries with blackberries in the sauce.

Blackberry Lemon Ricotta Muffins

For the sake of trying a new recipes some of the ricotta went towards a batch of muffins. Same three flavours, but in a completely different form.

Blueberry Lemon Ricotta Pancakes with Simple Blueberry Sauce

These will be the fluffiest pancakes you will ever put into your mouth. They are cloud-like and will take you on a field trip to heaven. Really.

Blueberry Lemon Ricotta Pancakes with Blueberry Sauce

My family has been consuming blueberries at record amounts; the 40lbs we picked at Krause Berry Farms just a week ago has pretty much been consumed as is. Being a cook, I wanted to make something with fresh blueberries, as it is very rare I have them at hand to use in a recipe. Frozen berries turn my baking into disasters...it's very unfortunate. So I saved a small box of blueberries to create something magnificent. And I managed to reach my goal.

Time to take a bite of Blueberry Lemon Ricotta Pancakes smothered with Blueberry Sauce

I remember Peanut Crumpet telling me about her mom's uber fluffy ricotta pancakes. With that inspiration in mind, I searched the Internet for a blueberry version. Blueberry + lemon + ricotta appealed to me the most; the light and fresh flavours were perfect for a summer brunch. My mouth started salivating as I scrolled through all the photos, I was so eager to make them!

Admire the fluffiness of these Blueberry Lemon Ricotta Pancakes

Honey Balsamic Vinaigrette Dressing

Honey Balsamic Vinaigrette Dressing

A quick post today to share one of my favourite salad dressings. I have used this dressing on so many salads as it is a crowd pleaser and can be made in such a short period of time. 

For mother's day brunch earlier today, I made a simple mixed greens side salad involving this Honey Balsamic Vinaigrette Dressing. To add some colour, I threw in some sliced strawberries and chopped sweet yellow bell pepper. I actually let the strawberries and peppers sit in the dressing while I attended church and poured it over the greens when it was time to plate. That way, the greens don't get soggy by the time you serve the salad.

Since this is a thin and runny dressing, a little bit goes a long way. Just remember the ratio of balsamic vinegar to honey to olive oil of 2:2:1 so you can use any utensil laying around to measure.

A common combination for this sweet balsamic dressing is with spinach, strawberries, and goat cheese. Maybe throw in a few toasted nuts and dried fruit for more texture. Yum!

Honey Balsamic Vinaigrette Dressing

Yield: Enough for 8 handfuls of greens

Ingredients

• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil

Directions

1. In a small bowl, add all ingredients and whisk until well combined.
2. If the honey is too solid, microwave for a few seconds to melt and whisk again.
3. Can be stored in the fridge until ready to add to veggies.

Love from Coconut Crumpet's Corner ♡