Heat a nonstick skillet or griddle pan over medium-low heat. In a large bowl, whisk eggs, sugar, lemon juice and lemon zest together for about 30 seconds until frothy.
Whisk in ricotta cheese and one cup of milk and let stand for a few minutes. While waiting, combine all-purpose flour, buckwheat flour, baking powder and baking soda in a separate bowl and mix until incorporated. Add flour mixture and blueberries to ricotta-milk mixture and stir until just combined.
Lightly grease preheated griddle or nonstick skillet with cooking spray. For each pancake, pour ¼ cup batter onto hot skillet or griddle and cook until evenly brown, about two to four minutes.
Flip and cook until evenly golden on other side. Repeat with remaining batter, greasing skillet or griddle as needed between batches.
Top with pure maple syrup and butter, if desired.
Lemon-Blueberry Buckwheat Ricotta Pancakes
Ingredients
2 large eggs
1½ tbsp granulated sugar
2 tbsp lemon juice (from 1 lemon)
1 tbsp lemon zest
¾ cup part-skim ricotta cheese
1 cup fat free milk
¾ cup all-purpose flour
¾ cup buckwheat flour
2 tsp baking powder
1 tsp baking soda
1 cup fresh or defrosted blueberries
Nonstick cooking spray
Optional: pure maple syrup, unsalted butter
Pair each serving with: 8-ounce glass of milk
Butternut Squash Frittata
Ingredients
Crispy sage leaves
3 tbsp extra virgin olive oil
6 to 8 small fresh sage leaves
Pinch of salt
Frittata:
2 tsp extra virgin olive oil
1½ cups butternut squash, diced (about 8 ounces)
1 clove garlic, minced
2 large sage leaves, chopped
6 large eggs
½ cup fat free milk
¼ tsp freshly ground black pepper
¼ tsp kosher salt
⅛ tsp freshly ground nutmeg
Pair each serving with 8-ounce glass of milk
To prepare the crispy sage leaves, heat olive oil in a small skillet until shimmering. Fry sage leaves in oil until crispy, for about five seconds. Remove sage leaves from oil and drain on a paper towel. Sprinkle with salt while hot.
To prepare the frittata, preheat oven to 425°C. Heat oil in a 10-inch cast iron skillet (or other oven-proof skillet), over medium high heat.
Add butternut squash, and stir to coat in oil. Spread butternut squash in a single layer and allow to cook for two to three minutes before stirring. Repeat this process for a total of about 10 minutes until squash becomes tender and begins to caramelise in places.
Add garlic and chopped sage and stir until fragrant, for about 60 seconds.
In a large bowl, whisk together eggs, ½ cup milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently for about 15 seconds to distribute squash evenly around the pan. Transfer skillet to oven and cook for 10 minutes or until egg is puffed and set.
Remove from oven and allow to cool for about three to five minutes before cutting and serving with crispy sage leaves, as prepared per the above directions. Serve with the remaining 8-ounce glass of milk.
For butternut squash:
Separate the round end from the long portion of the squash. Save the round end for a separate recipe and peel the long portion with a vegetable peeler. Thinly slice squash with a sharp check’s knife. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting an entire squash.