Lemon Ricotta Pancakes
User Reviews
5.0
9 reviews
Excellent
Lemon Ricotta Pancakes
Report
These lemon ricotta pancakes are a delightful Italian twist on traditional pancakes when served for breakfast or brunch!
Share:
Ingredients
- 2 large eggs (room temperature)
- 1¾ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 7¼ tablespoons ricotta (room temperature)
- 4-5 tablespoons milk whole/heavy (divided)
- ¾ cup + 1 tablespoon all purpose flour (101 grams total, if you double the recipe then double this amount)
- 2 tablespoons butter (melted and cooled a couple of minutes)
- 1 tablespoon zest
- 2 tablespoons lemon juice
BLUEBERRY SAUCE
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 pinch cinnamon
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1¼ cups blueberries (fresh or frozen unthawed)
Instructions
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl whisk the eggs and sugar to combine well, add the ricotta and mix to combine, add 4 tablespoons of milk and mix just to combine, add the dry ingredients a little at a time and mix just to combine. Add the butter and gently mix together, don't over mix, gently stir in the zest and lemon juice. If needed add the remaining milk.
- Cook the pancakes in a hot pan brushed butter. Drop about a ¼ cup of batter onto the pan. Repeat, spacing the batter at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat brushing with more butter and the remaining batter. Serve warm, with butter and a blueberry sauce or toppings of choice. Enjoy!
BLUEBERRY SAUCE
- In a medium pot whisk together the sugar, starch and cinnamon, stir in the water and mix together, then add the lemon juice and blueberries bring to a boil over medium heat, lower the heat to medium/low and continue to cook stirring constantly until it thickens, 2-3 minutes. Remove from heat. Serve over the cooked pancakes.
Notes
- The consistency of ricotta can vary, if the batter is too thick then add a bit of milk if too thin, then a bit more flour.
- To store the pancakes, cool completely then place homemade pancakes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a buttered griddle or skillet.
- Cool your lemon and ricotta pancakes completely. Place them in a freeze safe bag using wax paper or parchment paper to prevent them from sticking together. Keep frozen for up to two months. To reheat, place frozen pancakes in the microwave and heat uncovered for 1-2 minutes until heated through. You can also place frozen pancakes in the oven covered with foil and bake at 375°F until heated through.
Nutrition Information
Show Details
Calories
162kcal
(8%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
62mg
(21%)
Sodium
61mg
(3%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
241IU
(5%)
Vitamin C
5mg
(6%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 61mg | 3% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
