For the past few years, we’ve spent a lot of time in Phoenix at baseball tournaments. Phoenix seems to be the chain restaurant capitol of the U.S. ! You know my rule about eating out while on the road, right?
Rule number one:
No eating at places we have back home.
Rule number two:
Refer to rule number one.
When we go on a baseball trip, I never really plan on eating good food due to two main reasons:
1. Baseball trips usually involve carting around boys who aren’t interested in eating much besides pizza and burgers, and more pizza and burgers. And Powerade.
2. The games are usually at 8am and 3pm. Not always, but it seems like it. Right when the thermometer hits about 118 degrees. By the time you return from the morning game, it’s time to grab a quick lunch and head back to the field. After you’ve stuffed yourself with Red Vines, sunflower seeds and Diet Coke for the second time in one day, and if you’re in Phoenix in June, all you want to do after the second game is pass out on your bed in the hotel room and cool off.
For the rest of your lifethe evening, then get up and start the process again.
It seems like the movie Groundhogs Day 🙂
Really though, all joking aside, good times. Great memories.
Championship game. West Coast Regional, USA Baseball. We lost 🙁
Had to buy these shades for summer road trips…
Looking for good restaurants takes a back seat at ball tourneys. I usually head into survival mode which means- try to find a place to eat that doesn’t either fry their entire menu and/or are known for their drivethru!
Occasionally, I get lucky and find a place like Wildflower Bread Company. It’s an Arizona chain (on the approved list of chains for vacay dining, because it’s not in Utah). I love Wildflower’sLemon Ricotta Pancakes. They’re light and fluffy and taste far better than anything you’re used to eating in a semi-fast food place, or any place, for that matter!
If you’ve never made pancakes from scratch, this recipe is quick and easy and something you’ll be able to enjoy in just a few minutes after mixing together. I promise you this- you’ll wonder why you ever bought a box mix, and vow to never, ever go there again.
- 2 eggs
- 1 cup ricotta
- 2 tablespoon sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup water
- ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Heat griddle to medium high heat or 350 degrees. You may also wait to heat griddle until after the pancakes are mixed. I do this before mixing the batter because my griddle takes a while to fully heat.
- In a large bowl, whisk the eggs. Add ricotta, sugar, lemon juice and lemon zest. Whisk together.
- Add the water and whisk again.
- Add the flour, baking soda, baking powder and salt all at once. Mix just until the wet and dry ingredients are incorporated. Do not over mix. The batter does not need to be smooth. Let sit for a couple of minutes.
- Grease hot griddle with little butter or oil.
- Check the batter, it should be similar to the consistency of a cake batter that can barely be poured.
- Using a ¼ cup measure, scoop out the pancake batter onto the griddle. Cook until the edges of the pancakes bubble and the bubbles pop. Flip the pancakes. Do not pat down. Do not flip more than once. The pancake is done when you quickly touch the middle of the pancake with a spatula, and the pancake springs back. If the batter is too thick, thin with a little water or milk.
- Serve immediately with fresh blueberries and syrup.
-This recipe is easily doubled, if doubling, you may use 3 eggs instead of 4.