Using Leftovers

18 Jul

I have been trying to make a more conscience effort to use half used food in our refrigerator and pantry. Too often I find myself throwing away half used containers of expired sour cream, or rotten vegetables. What a waste! I guess it was just easier to come up with a new recipe, than to try to find one that incorporated something I already had.

Anyways, the other day I had some left over ricotta cheese, so I made this pancake recipe.  Very tasty!

Ricotta Pancakes

Recipe courtesy Giada De Laurentiis

2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract

2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
Melted butter

Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.

Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

Well, the recipe made way more pancakes than we could eat, so again we had more leftovers.  I have never had much success reheating pancakes without making them soggy or hard as rocks.  I thought, “When you buy pancakes in the freezer section, you heat them in the toaster.  I’ll try the toaster!”  It worked wonderfully!  So my container of ricotta provided 3 meals instead of just one!  Yippee!

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