|This is our lemon tree after I picked the lemons. It's hard to see, but there are a lot more hiding in the back and amongst the leaves.|
|We did not spray pesticide or use fertilizer on our tree, but still use a biodegradable fruit and vegetable wash to clean them.|
As a result, you'll be seeing a lot of lemon related recipes and uses here. =)
This morning, I made lemon ricotta pancakes with fresh blueberries. I didn't have good lighting so I do not have any photos to share, but the recipe is below.
3/4 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2/3 cup milk
1 lemon, zested and juiced
2 handfuls of fresh blueberries
Butter, for griddle
1) Preheat a nonstick griddle.
2) Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, blueberries, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined.
3) Brush the hot griddle with butter.
4) For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.
(Adapted from Bobby Flay of the Food Network)
I served my pancakes with homemade lemon curd that I prepared with my last batch of lemons. They also taste great with real maple syrup. Enjoy!