I wake up for probably the 5th time and reach over to look at the phone....6:45am. Seriously! But,I am definitely not falling back asleep, so stealth mode I slide out of bed and slip out of the room. I wait for a second to listen for movement. Nothing. I creep down the stairs and head into my haven. Lights on and I grab my bowls, mixer, berries...
Yesterday was like Christmas Morning. But infinitely better.
A year ago I locked Andrew down to deal with my shenanigans f-o-r-e-v-e-r. Genius move by me (even better than my move to pick-up Le'Veon Bell for my fantasy team and have him as my keeper...ask your man about him if you don't know who this is). What I take away from this first year is that I am incredibly lucky to have a partner that is willing to take the time to make me be a better person and to just be there. Have there been hic-cups, sure, but I embrace them as moments for self improvement.
For our one year anniversary I gifted Andrew a snow globe with a bride and groom with pumpkin heads (a preview of our hot look in the afterlife). Andrew gifted me a dollar. He told me I will be a very rich women one day, which can only mean he plans on sticking around and giving me a fifty dollar bill one day (maybe I can ask for an advance?).
So, I treat you today with the recipe I found a number of years back in a GLAMOUR magazine. Our go to for special occasions.
"I LOVE YOU" PANCAKES
- 1 Lemon
- 2 cups of raspberries
- 1/3 cup of sugar in the raw...plus a little for later
- 2 cups of whole wheat flour
- 1/4 teaspoon of salt or 10 cranks on the grinder
- 1 tablespoon of baking powder
- 1 cup of ricotta cheese
- 1 1/4 cup of Almond Milk
- 4 eggs (separate the yolk and the whites...you are going to use both)
- Place your raspberries in a small bowl and gently mash them. Zest the entire lemon over the bowl and stir in 1/3 cup of sugar. Set to the side
- In a larger bowl sift the flour and add the salt, a teaspoon of sugar and the baking powder. Mix it up.
- In another decent sized bowl crack and add your egg yolk and then put the egg whites in a separate smaller bowl.
- In the egg yolk bowl add in the ricotta cheese and milk. Beat with a mixer for a minute and then add in half your flour mixture. Beat, add in the rest of the flour mixture. Set to the side for ten minutes.
- Take your egg whites and beat with the mixer until you get soft peaks. There should be no egg yolk liquid (or just a minimal amount) left.
- After your 10 minutes are up, add the raspberry mixture into the batter by gently folding them in (use a wooden spatula, not a mixer). Next add in the egg yolk soft peaks by again folding it in.
- Heat your large nonstick skillet over low heat and add some butter. Add the pancake mixture after a minute and let them sit (or shape into a heart like I did). After 4 minutes flip over (or once golden brown). They will probably need to sit on the pan for 8-10 minutes as you should have the heat on low. Patience is virtue!!
Toppings: mixed berries, strawberries, maple crème, maple syrup, whip cream or chocolate.
Make it a party!