In 2012, I wrote a book called Sunday Brunch that included a collection of recipes for that popular mid-morning meal. Whenever I am asked to pick a favorite recipe from this book (or any other, for that matter), I typically respond that I love them all! Many readers, however, make their favorites well known to me, and for this book, the Lemon Ricotta Pancakes with Warm Blueberry Sauce as well as the Gratin of Leeks Eggs, Bacon and St André Cheese were the recipes they liked best. So, with a Mother’s Day brunch in mind, I’ve included the directions for both.

Ricotta cheese gives the golden pancakes their rich, smooth texture, while a generous addition of lemon zest provides a light, citrus accent. The scrumptious blueberry sauce that accompanies these griddlecakes is easy to assemble, and can be prepared three days ahead and reheated at serving time. (By now, most of you who follow my blog must have figured out that I love lemon and blueberry combinations. See recipe for No Bake Lemon Cheesecake with Blueberry Sauce here.) Continue reading →