Lemon Ricotta Pancakes with Blueberry Syrup
It’s no coincidence that the header on this page features lemon zest.
My addiction to lemons is real, recognized and wholeheartedly accepted.
This latest episode in lemon mania comes from way back in the good ol’ days (A.K.A. the ’90s).
If you’re new to this particular recipe, let me introduce you to the lightest, fluffiest, most perfect pancakes ever.
All other pancakes should really just stop trying.
I mean, it starts with lemon zesting, so it’s automatically great.
Then you take that lemon zest and mix it with egg yolks, CHEESE and a teensy bit of sugar.
You might be wondering where the egg whites went. They’re the magical part: beaten to stiff peaks and then folded into the batter.
GENIUS.
All the other pancakes are mostly flour and milk.
These pancakes are all like get that milk outta here – replace it with cheese!
Cut most of that flour out – don’t need it!
Throw in more eggs though, and make all of that fat seem pillowly light through the magic of egg whites!
And when these pancakes are in my house, they also request to be drenched in homemade blueberry syrup.
These are some smart pancakes.
(This blueberry syrup, by the way, was made possible by my awesome mother who bought us a FREAKING VITAMIX FOR CHRISTMAS!! So there may be a sharp increase in the amount of blended things on this site…)
A close friend of my mom’s first made these pancakes for me. She owned a B&B when I was little and these were in her regular rotation. It’s easy to see why!
So thank you Trish for contributing to my lemon obsession in such a delicious way!
Lemon Ricotta Pancakes with Blueberry Syrup
Pancakes ever so slightly adapted from Gourmet
This is a good time to break out the quality ricotta cheese if you can.
Ingredients
Lemon Ricotta Pancakes
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 2 tablespoons sugar
- 1 1/2 tablespoons freshly grated lemon zest
- 1/2 cup all-purpose flour
- melted butter for brushing the griddle
Blueberry Syrup
- 1 cup frozen blueberries (fresh would work if you have them)
- 1/2 cup maple syrup
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
Method
Lemon Ricotta Pancakes
- In a bowl whisk together the egg yolks, ricotta, sugar, and lemon zest. Add the flour and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.
- Heat a griddle over medium heat until it is hot enough to make drops of water scatter over its surface. Brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/3-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a wire rack set over a baking sheet and keep them warm in a preheated 200°F oven.
Blueberry Syrup
- Combine all ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until the honey dissolves. Bring the mixture to a simmer and let it simmer for 1-2 minutes. Puree the syrup in a blender or with an immersion blender. Makes about 1 cup of syrup.
Yields: About ten 4-inch pancakes, enough for 2 hungry people
PrintPosted in: Breakfast, Fruit, Vegetarian, Winter
7 Responses to “Lemon Ricotta Pancakes with Blueberry Syrup”
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Hey! Thanks for stopping by Kitchenette. I'm Brittany, a graphic designer who's hopelessly addicted to food, cooking, and talking your ear off about both of them.
I'd love to hear from you! brittany@kitchenetteblog.com
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Thanks Brittany! Ahhhh, my favorite still after all these years! They are a sure win when you have friends over to celebrate the (end of) Charger football season! Try sauteed pears or apples over the top too, with a dollop of ricotta cheese.
Then go back for seconds!
I do love the sauteed apples, but frozen blueberries are always around.
Seconds are definitely a must!
Mmmm…I’m going to have to make these soon. I remember the wonderfully light, fluffy texture; totally out of this world!
The best!
I LOVE lemon!! I could give your love a run for its money, ha! Never made ricotta pancakes, but I DO have some blueberry sauce in the freezer so I think I found a reason! I have a very hard time bypassing the maple syrup with ANY sort of pancake, so I’m wondering if you’ve ever tried these with maple syrup instead of blueberry? Does that make me a bad person?
Come to think of it, I haven’t had them with plain maple syrup. I like to have that extra fruity component – be it blueberries in the syrup or the traditional sauteed apples. It should still be just as delicious!
Just read the recipe again and it does call for maple syrup- missed that on the first read-through! I printed this off and can’t WAIT to make them!! Maple-blueberry syrup sounds amazing!