Since I’ve returned to working from 9 to 5, Saturday is the only day of the week, in which I can sleep in without waking up to an alarm clock. Meanwhile, the boyfriend wakes up super early to train clients or box with friends. A couple weeks ago, he started asking about breakfast (or brunch) being ready by casually mentioning the time he was returning home from the gym. The hints were well taken, and I realize our Saturday breakfast ritual was missed.
I’ve been meaning to make Ricotta Cheese Pancakes for a while, but my body won’t allow me to wake up early enough to make them. When the boyfriend dropped the hint of what time he was returning from the gym on Saturday morning as early as Thursday night, I made sure to purchase ricotta cheese for the weekend. Lucky for me, the time he was returning home still allowed a few extra hours of happy sleep.
With a side of sausage, turkey bacon, French press coffee for him, Summer Tea from The Republic of Tea for me, and airy Ricotta Pancakes served with slice peaches for us. Our breakfast ritual is becoming a brunch ritual. I’m on the lookout for unique brunch ideas, although he’s happy with toast, eggs and tons of meat.
I’m still struggling to change my weekday schedule to be in bed earlier, so I’m not sleeping Saturday away. The other day I was talking with a good friend about bring balance into our lives. It’s a difficult process, but when it’s achieved, it decreases stress. I try so hard be in bed early, the process is very stressful, because it means less hours in a day.
Time management has never been my greatest strength, but I will learn it. My health depends on it, because I’m learning my body doesn’t handle stress too well. Sure, I can skip, hop, and play with it in the short-term, but the long-term damage eventually catches up to me.
As I learn about time management and reducing stress, I will continue to look forward to our Saturday brunch. This week, it’s Ricotta Cheese Pancakes. Like the Harvest of the Season Teas from The Republic of Tea, any seasonal fruit can be served with them. Hopefully, by next week, another tip towards managing my time better will be learned.
Share your tips for managing time and reducing stress in the comment section below.
Meanwhile…This is the last The Republic of Tea post. The gifts received were wonderful and they were much needed in my life. I hope fans who ordered teas were able to experience a similar joy from receiving the same gifts, too. Here is the final monthly free offer:
Purchase one Harvest of the Season Gift Set from The Republic of Tea starting Saturday, August 3, 2013 to Saturday, August 10, 2013 to receive one complimentary People’s Stainless Steel Brew Basket (limit one per customer). Promotional Code: HARVEST2
In addition to this new gift set, The Republic of Tea are launching a line of Cuppa Cake Teas and a refreshing Hibiscus Watermelon Superflower Tea on August 1.
The Cuppa Cake Tea collection is comprised of three calorie-free, gluten-free teas with flavors inspired by delectable cake recipes from a local bakeshop: Blueberry Bundt Tea, Lemon Chiffon Tea and Caramel Vanilla Tea.
The caffeine-free Hibiscus Watermelon Superflower Tea offers sweet-tart premium Nigerian hibiscus blossoms combined with the cool taste of ripe watermelon to infuse a well-balanced flavor reminiscent of berry and bright citrus. A donation of $1 from the sale of each Watermelon Superflower Tea goes toward Action Against Hunger, a global nonprofit working to end hunger.
Ingredients
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1-1/2 tsp. sea salt
- 3 large eggs, separated
- 1-3/4 cups whole milk (use less milk if thicker pancakes are preferred)
- 6 oz. ricotta cheese
- 2 tbsp. sugar
- 1 tablespoon pure vanilla extract
- Olive oil or butter; as needed for skillet or griddle
- Garnish: Fresh seasonal fruit
- Pure maple syrup; as needed
Directions
- Lightly mix the flour, baking powder and sea salt in a large bowl. Whisk the egg yolks, milk, ricotta cheese, sugar and vanilla in a medium bowl. Using a spatula, mix in the liquid ingredients into the dry ingredients to make the Ricotta Cheese Pancake batter. Mix the batter until it's slightly lumpy. Set aside.
- Preheat oven to a very low temperature (I set my oven for 170°F). Place a few paper towels over a baking sheet. Preheat olive oil in a skillet or griddle over medium-high temperature.
- Using an electric blender, beat egg whites until foamy with soft peaks. Gently fold egg whites into the pancake batter. Make sure the batter is just thoroughly mixed, in which the egg whites are still visible.
- Ladle ¼ cup of pancake batter into the hot griddle or skillet. Depending on the size of the skillet or griddle, repeat this step.
- When the edges are dry and bubbles form on top (about 3 to 4 minutes), quickly flip pancakes over to reveal a golden brown surface. Let the pancake cook on the other side for about 4 minutes or until it’s golden brown. Place pancake onto the paper towel-lined baking sheet. Place baking sheet in the oven to keep pancakes warm until ready to serve. Repeat this step with the rest of the batter.
- Meanwhile prepare fresh fruit, such as slicing peaches, coring and slicing strawberries, caramelizing pears or apples, etc.
- Place pancakes on individual plates. Top with fruit and drizzle with maple syrup.
- Serve with The Republic of Tea’s Harvest of the Season Teas.
Notes
Recipe adapted from here.
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