Description
Delicate lemon ricotta pancakes showcase zesty citrus notes balanced with creamy cheese. Blueberry syrup drizzled generously provides sweet contrast, inviting you to savor each delightful bite of this elegant breakfast specialty.
Ingredients
Scale
- 10 oz (280 g) whole milk ricotta cheese
- 4 eggs
- 2.5 cups all-purpose flour
- 2 cups whole milk
- 0.5 cup light brown sugar
- 0.25 cup granulated sugar
- 2 tbsps + 1 tsp baking powder
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- Powdered sugar
- Warm maple syrup
- Butter (for cooking)
- 12 oz (340 g) fresh blueberries
- 0.5 cup water, plus more if needed
- 1 tsp lemon zest
Instructions
- Dry Mixture Preparation: Whisk flour, brown sugar, baking powder, and salt in a spacious mixing bowl until uniformly blended.
- Wet Ingredient Fusion: Whip eggs until smooth, then blend in ricotta cheese to create a creamy base, incorporating milk, lemon juice, zest, and vanilla extract until perfectly integrated.
- Batter Assembly: Gently fold wet ingredients into dry mixture, mixing minimally to preserve the batter’s delicate airiness and prevent overmixing.
- Griddle Performance: Heat skillet to medium temperature, lightly buttering the surface to prevent sticking and enhance flavor profile.
- Pancake Crafting: Ladle batter onto heated surface, forming circular shapes with ample spacing. Monitor for golden edges and emerging surface bubbles, then skillfully flip to achieve uniform golden-brown coloration.
- Blueberry Syrup Creation: Combine blueberries, sugar, lemon zest, and water in a saucepan. Simmer until berries burst and liquid reduces to a luxurious, slightly thickened consistency.
- Elegant Plating: Stack pancakes dramatically, topping with a butter pat, lemon slice, and lavish drizzle of homemade blueberry or classic maple syrup. Finish with a delicate powdered sugar dusting for a refined breakfast presentation.
Notes
- Prevent Overmixing: Gently fold wet and dry ingredients to maintain a light, fluffy pancake texture. Overmixing can lead to tough, dense pancakes.
- Control Griddle Temperature: Keep medium heat for even cooking. Too high causes burnt exteriors with raw centers; too low results in pale, soggy pancakes.
- Test Batter Consistency: Aim for a smooth, slightly thick batter that pours easily but doesn’t spread too thin on the griddle.
- Enhance Flavor Depth: Allow blueberry syrup to simmer slowly, letting berries naturally break down and intensify the sauce’s sweetness and complexity.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg