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Goodness, do I have a lovely, delightful, scrumptious in ever way, recipe for you today. 🙂 A couple of weeks ago I attended a wonderful brunch at my friend Merry’s home where she served a version of these incredibly delicious Lemon Ricotta Pancakes. I knew I needed to give them a go, and then share them all with you.
The pancakes are light, delicate, and are infused with lemon.
I created a Blueberry Syrup to go along with them that is both easy to prepare (it will only set you back about 10 minutes) and absolutely luscious.
We are talking…LU. SCI. OUS.
I hope you get a chance to try them, my friends. They would make a fantastic addition to any Mother’s Day Brunch plans you might have.
…Or any regular Friday Night plans, Saturday morning plans, Guests for Breakfast Plans, Midnight Snack Plans or pretty much any other occasion where you would like a few bites of heaven to attend.
Let me show you how to make them happen!
Grab your blueberries, and if frozen place them in a microwave safe bowl and heat in the microwave for 1 minute. It’s ok if they are still cold and slightly frozen. We just don’t want to add them to your pan ice cold.
Grab a medium sized sauce pan. Place the sugar and cornstarch in the pan and toss it together to combine. Add your water and lemon juice and stir to combine. It will look a little bit clumpy and that’s ok.
Add your cold blueberries to the pan (or fresh if that’s what you are using). Give everything a nice stir to combine.
Turn the heat to medium high and stir the berries every 10 or 15 seconds, until they heat and start to simmer. Then stir continually as the mixture comes to a bubble and thickens up for you. This whole heating process should only take about 5 minutes. If you like a thinner syrup, cook it for a bit less time. For a syrup that’s nice and thick (almost like pie filling) keep cooking it for longer.
Remove from the heat and stir in the butter, vanilla and dash of salt. Give it a nice stir and set it aside.
Into a small bowl toss together the flour, baking powder and salt. Set the bowl aside.
Into a medium sized mixing bowl, place the sugar and zest of 1 large lemon. (You need about 1 Tb loosely packed).
Rub the sugar and the lemon zest together with your fingers. This will really infuse that sure with wonderful lemon flavor. 🙂 Squeeze 2 Tb of fresh lemon juice into the bowl, add the vanilla and stir everything to combine.
Place the ricotta cheese in the side of the bowl. Crack the eggs into the other side of the bowl, then take a fork and whisk the eggs together just a bit. Then whisk everything in the bowl together, working to get almost all of the lumps of cheese incorporated.
Add the melted butter and buttermilk and whisk to combine.
Add the dry ingredients and stir carefully until there aren’t any flour streaks left. You don’t want to over mix.
Set the batter aside for 10 minutes. This will help the pancakes puff up just a bit.
Grab your griddle and heat it up over medium high heat. Brush the griddle with butter and drop 1/4 cup of the batter into individual rounds onto it, making sure there is at least an inch or two between pancakes. When the rounds begin to bubble, it’s time to flip them. Cook on the other side until golden.
Serve and enjoy!
Ingredients
- BLUEBERRY SYRUP:
- 4 tsp cornstarch
- 1/2 C sugar
- 1 1/2 tsp water
- 1 1/2 tsp lemon juice (bottled is fine)
- 3 C blueberries (fresh or frozen)
- 1 Tb butter
- 1/2 tsp vanilla
- dash salt
- LEMON RICOTTA PANCAKES:
- 1 C flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/3 C sugar
- 1 Tb fresh lemon zest (about 1 large lemon)
- 1 Tb fresh lemon juice
- 1 1/2 tsp vanilla
- 3/4 C ricotta cheese
- 1/3 C buttermilk
- 2 Tb butter, melted
Instructions
BLUEBERRY SYRUP
- Grab your blueberries, and if frozen place them in a microwave safe bowl and heat in the microwave for 1 minute. It's ok if they are still cold and slightly frozen. We just don't want to add them to your pan ice cold.
- Grab a medium sized sauce pan. Place the sugar and cornstarch in the pan and toss it together to combine. Add your water and lemon juice and stir to combine. It will look a little bit clumpy and that's ok. Add your cold blueberries to the pan (or fresh if that's what you are using). Give everything a nice stir to combine.
- Turn the heat to medium high and stir the berries every 10 or 15 seconds, until they heat and start to simmer. Then stir continually as the mixture comes to a bubble and thickens up for you. This whole heating process should only take about 5 minutes. If you like a thinner syrup, cook it for a bit less time. For a syrup that's nice and thick (almost like pie filling) keep cooking it for longer.
- Remove from the heat and stir in the butter, vanilla and dash of salt. Give it a nice stir and set it aside.
LEMON RICOTTA PANCAKES:
- Into a small bowl toss together the flour, baking powder and salt. Set the bowl aside.
- Into a medium sized mixing bowl, place the sugar and zest of 1 large lemon. (You need about 1 Tb loosely packed). Rub the sugar and the lemon zest together with your fingers. This will really infuse that sure with wonderful lemon flavor. 🙂 Squeeze 2 Tb of fresh lemon juice into the bowl, add the vanilla and stir everything to combine.
- Place the ricotta cheese in the side of the bowl. Crack the eggs into the other side of the bowl, then take a fork and whisk the eggs together just a bit. Then whisk everything in the bowl together, working to get almost all of the lumps of cheese incorporated. Add the melted butter and buttermilk and whisk to combine.
- Add the dry ingredients and stir carefully until there aren't any flour streaks left. You don't want to over mix.
- Set the batter aside for 10 minutes. This will help the pancakes puff up just a bit.
- Grab your griddle and heat it up over medium high heat. Brush the griddle with butter and drop 1/4 cup of the batter into individual rounds onto it, making sure there is at least an inch or two between pancakes. When the rounds begin to bubble, it's time to flip them. Cook on the other side until golden.
Serve and enjoy!
Notes
The blueberry syrup will keep well in the fridge for up to 1 week.
