Breakfast For Dinner

Active Time: 30 minutes

Total Time: 30 minutes

Why we love it:

Pancakes are delicious. Full Stop. But, do you make them often? We don’t! Weekends are packed full and usually something easy will suffice, so let’s have pancakes for dinner! We also really wanted to include a recipe that used leftover ricotta as it can be frozen and defrosted - and this a great way to use it up.

Print this recipe

Ingredients

1 pound Yukon Gold Potatoes
¹⁄₂ Yellow Onion
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Chili Powder
1 teaspoon Kosher Salt (divided)
1¹⁄₂ cups Flour
3¹⁄₂ Tablespoons White Sugar
2 teaspoons Baking Powder
¹⁄₄ teaspoon Baking Soda
1 cup Whole Milk
³⁄₄ cup Ricotta Cheese
3 Eggs
1 teaspoon Vanilla Extract
1 Lemon (zest and juice)
1 Tablespoon Unsalted Butter (melted, plus more for the pan and garnish)
1 pound Sausage (your favorite kind: vegetarian, chicken apple, pork breakfast!)
Maple Syrup (for serving, amount to taste)

Cooking Instructions

1. PREHEAT THE OVEN TO 425 DEGREES
2. POTATOES + ONIONS

Wash the potatoes, scrubbing the skin well. Dice into 1.5” squares, keeping the skin on. Place potatoes on a baking sheet.

Slice the onion in half (reserve other half for later this week, or if you won’t use it, add double the onion here!). Peel and slice into thin half-moons.

Add the olive oil, chili powder, and about ½ a teaspoon of salt. Toss to coat and spread out into one layer. Place in the oven and roast for about 10 minutes. Then stir the pan and bake for another 10-15 minutes until the potatoes are crispy on the outsides and tender throughout
3. PANCAKE BATTER

In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda and ½ teaspoon of salt.

In a separate medium bowl, whisk together milk, ricotta, eggs and vanilla until evenly blended. Add the lemon zest and lemon juice as well. Melt the butter and it to milk mixture, whisk to combine.

Pour the wet mixture into dry flour mixture and stir until just combined (batter will be slightly lumpy, don’t overmix it). Set aside.
4. PREHEAT A NON-STICK PAN OVER MEDIUM HEAT OR PULL OUT YOUR ELECTRIC GRIDDLE AND HEAT TO MEDIUM OR MED-HIGH.

Grease the hot pan with additional butter or some mild-flavored oil.

Pour approximately 1/3 cup of batter onto the surface and cook until bubbles begin to appear on edges and the bottom is golden brown. Flip. Cook the other side until golden brown.

Repeat until all batter is cooked. You can keep them warm as you go under a linen napkin on a plate.
5. SAUSAGES

Depending on which you’ve chosen, you can sauté them, or our favorite trick - add the sausages directly to the pan with the potatoes and cook for about 6-8 minutes hands off.
6. SERVING

When the pancakes are done, serve a short stack topped with more butter and/or syrup as you like. Potatoes and sausages go on the side.

Check out our new features!

Substitutions

GLUTEN FREE:

use cup for cup GF flour from Bob’s Red Mill or similar
VEGAN:

we didn’t test this recipe making it vegan, but you would be able to use vegan ricotta, coconut milk, and instead of eggs use 4 Tablespoons of oil and 1 teaspoon cornstarch
VEGGIES:

our favorite green to add to this dish is a simple side salad