Today marked the true launch of our brunch adventures. Dan (Rachel’s BF and our trusty taste-tester) joined us for a sunny run around the White House and Washington Monument–definitely a spring Saturday in D.C., tourists everywhere–and then we returned to 14th St. for our very first at-home brunch.
On the menu: Blueberries were the theme of the week (just because both of these recipes looked delicious), so we made blueberry ricotta pancakes and a matching cocktail, a Blueberry Crush.
Blueberry-Ricotta Pancakes (courtesy of Eating Well)
- 1/2 cup whole-wheat pastry flour
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg (fresh makes all the difference!)
- 3/4 cup part-skim ricotta cheese
- 1 large egg
- 1 large egg white
- 1/2 cup nonfat buttermilk (or milk plus lemon juice)
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons canola oil, divided
- 3/4 cup fresh or frozen (not thawed) blueberries
- Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
- Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
I put the finished pancakes on a cookie sheet in a 350 degree oven between batches to keep them warm.
Blueberry Crush (from YumSugar)
- 1.5 oz. gin
- 1 oz. sweet and sour mix
- 1 oz. blueberry puree (we threw some frozen berries into the food processor)
- Blueberries and mint sprigs for garnish
- Stir gin, puree, and sweet and sour mix to combine. Pour into a tall glass filled with ice.
- Garnish with blueberries.
- [For the sweet and sour mix: combine 3 cups each water and sugar and 2 cups each lemon and lime juice in a saucepan. Dissolve sugar, bring to a boil and let cool. Chill until needed.]
And the finished product:
Background noise: Sugarland (we’re headed to their concert at Merriweather next week)
All in all, Brunch #1 was a huge success. Tomorrow we’ve got brunch out–haven’t finally decided on where, but we’ll be sure to post a review after!