Description
Silky lemon ricotta pancakes showcase zesty citrus notes perfectly balanced with creamy cheese. Blueberry syrup drizzled on top adds sweet complexity that makes breakfast feel like a luxurious Mediterranean morning.
Ingredients
Scale
Main Ingredients:
- 4 eggs
- 10 ounces (280 grams) whole milk ricotta cheese
- 2 ½ cups all-purpose flour
- 2 cups whole milk
Sweeteners:
- ½ cup light brown sugar
- ¼ cup granulated sugar
- Powdered sugar
- Warm maple syrup
Flavoring and Leavening Agents:
- 2 tablespoons + 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- Butter (for cooking)
Blueberry Syrup Ingredients:
- 12 ounces (340 grams) fresh blueberries
- ½ cup water, plus more if needed
- 1 teaspoon lemon zest
Instructions
- Create a light, airy batter by thoroughly blending dry ingredients including flour, brown sugar, baking powder, and salt in a spacious mixing bowl.
- In a separate container, gently beat eggs until smooth, then incorporate ricotta cheese, ensuring a creamy consistency.
- Infuse the egg mixture with bright citrus notes by adding milk, fresh lemon juice, delicate lemon zest, and a splash of vanilla extract. Whisk until harmoniously combined.
- Gradually fold wet ingredients into the flour mixture, stirring carefully to prevent overmixing and maintain the batter’s delicate texture.
- Prepare a griddle or skillet by heating to medium temperature, then lightly coat the surface with butter to prevent sticking and enhance flavor.
- Pour batter onto the heated surface, creating circular pancakes with generous spacing to allow proper cooking and easy flipping.
- Watch for telltale signs of readiness: golden edges and small bubbles forming across the pancake’s surface. Carefully flip and cook the opposite side until achieving a uniform golden-brown color.
- While pancakes cook, craft a vibrant blueberry syrup by combining whole blueberries, sugar, lemon zest, and water in a saucepan.
- Simmer the blueberry mixture, encouraging berries to burst and release their natural sweetness. Reduce heat and continue cooking until the syrup reaches a luxurious, slightly thickened consistency.
- Plate the pancakes in an inviting stack, garnishing with a pat of butter, delicate lemon slice, and a generous drizzle of homemade blueberry syrup or classic maple syrup.
- Complete the presentation with a light dusting of powdered sugar, adding a final touch of elegance to this citrus-infused breakfast delight.
Notes
- Use room temperature ingredients to ensure smooth batter and even mixing, helping pancakes turn out fluffy and light.
- Avoid overmixing the batter, which can lead to tough and dense pancakes; mix just until ingredients are combined.
- Let the pancake batter rest for 5-10 minutes before cooking to allow flour to absorb liquid and enhance texture.
- Cook pancakes on medium heat to achieve golden-brown exterior while maintaining a soft, tender inside.
- Blueberry syrup can be made ahead and stored in the refrigerator for up to a week, making breakfast prep easier.
- Fresh lemon zest adds bright, citrusy notes that complement the creamy ricotta and sweet blueberry syrup perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 30 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg