The thing about food blogging is no one gets to eat until you’re done with your photos. And of course that was the case this morning when I made these Ricotta Cornmeal Pancakes. I mean trust me, I get annoyed too when I have to reheat my food after a “photoshoot”–and I REALLY get lost in the moment.
So all this morning I had to hear my hubby’s mouth about not getting to eat a hot breakfast, and that “they are getting cold”, and by the time I asked him to hold my camera while I fixed my setup he was BEYOND annoyed (although he helped me out anyway). I’m saying all this to say that food blogging ain’t easy–between ticked off husband’s, cold food, recipe mistakes, and hungry insects–most people just don’t get it. But I know you get it (rant over). Anyway let’s talk pancakes!
One of my favorite breakfast spots in ATL serves ricotta cheese pancakes. I’ve been eating there every weekend, and I have no clue how they make them, but they are always SO light. I love them. This morning I wanted to make ricotta pancakes myself, yet with cornmeal mix and that’s exactly what I did. The results? Very good, not so light because cornmeal is a bit heavy, but delicious anyway. They are a tad bit grainy but in a good way as I LOVE cornbread and it’s grainy texture. My dry mix consisted of cornmeal, salt, flour, baking powder, and a little buckwheat pancake mix. The Ricotta in this is noticeable, but not overbearing. Please enjoy!