These light and fluffy lemon ricotta pancakes are accompanied by an easy blackberry sauce. Freeze the leftovers for pancakes anytime!
Note to readers: this lemon ricotta pancakes recipe was one of the first posts I published on Katiebird Bakes, and it holds a special place in my heart because the day I published this recipe (January 29, 2017) was the day I made my little blog public for the first time.
My photography and recipe development skills have come a long way in the 2+ years since this post was first published, so I thought it was time for a makeover. While looking at the old photos makes me cringe, it also reminds me of just how far I’ve come – so if you want to see where I started, I left one of the original photos at the end of the post.
A lot of people like to talk about their productivity hacks or time blocking or ability to wake up at 3am to work on their side hustle, but for me it has honestly just been about showing up for at least a few minutes every day, even if only to post on Instagram or listen to a podcast about blogging. Doing a little bit every day adds up over time.
None of us (that I know of) are superhuman, and in order to keep going and not burn out we have to do what works for us. For me, this has meant weeks at a time where I do not post, late nights writing and editing when I feel the energy (but many spent watching Netflix when I don’t), weekends mostly taken up by baking and photography, and as a result, letting this blog’s growth be slow and (hopefully) steady, rather than meteoric.
I’m leaving the text of the original post below, although the photos and the recipe itself have been updated. This blog is a work in progress, as all human things must be, and I appreciate every moment you spend on it with me. Thank you for being here!
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