Lemon Ricotta Pancakes with Raspberry Syrup
User Reviews
4.9
Lemon Ricotta Pancakes with Raspberry Syrup
Description
This recipe for Lemon Ricotta Pancakes with Raspberry Syrup starts by preparing a syrup from fresh or frozen raspberries simmered with sugar and lemon juice until softened and fragrant, which can be strained for smoothness. The pancake batter combines melted butter heated with buttermilk, brown and granulated sugars, lemon zest, and juice for a citrusy base. Ricotta cheese and vanilla are mixed in to add richness and moisture.
Egg yolks are incorporated into the batter, while the egg whites are whipped separately to stiff peaks and folded in gently. This folding technique helps produce light, airy pancakes with a delicate crumb. The dry ingredients of flour, baking powder, and salt are added carefully to avoid overmixing.
Pancakes cook on a non-stick or griddle surface until bubbles appear, then flipped to finish cooking through. They develop a tender texture with a subtle lemon flavor complemented by the creamy ricotta. The raspberry syrup adds a sweet and tart contrast, making the dish suitable for breakfast or brunch.
Using good quality butter and fresh lemon zest enhances flavor. The raspberry syrup can be adjusted in sweetness by varying sugar quantity. Special equipment like a griddle and a sieve for straining the syrup can improve results but are optional.
Ingredients
Raspberry Syrup Ingredients:
- 1 cup raspberry fresh or frozen
- 1 tsp lemon juice
- ⅓ cup sugar (or more or less to taste)
Pancake Ingredients:
- ¾ cup butter good quality, unsalted
- 1 cup buttermilk
- ¼ cup brown sugar
- 2 Tbsp sugar
- 1 Tbsp lemon grated organic, ½ to 2 Tbsp depending on how much lemon taste you prefer, zest
- 3 Tbsp lemon juice (freshly squeezed)
- 4 egg good quality eggs, yolk
- 4 egg good quality eggs, white
- 1 cup ricotta cheese
- 1 ½ tsp vanilla extract
- 1 ¾ cups all-purpose flour good quality
- 1 ½ tsp baking powder
- ¾ tsp salt
Instructions
To make the raspberry syrup:
- Place all ingredients in a small pot and simmer for about 8 minutes, remove from heat. Strain if desired.
To make the lemon ricotta pancakes:
- In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
- In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
- To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
- In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
- Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
- Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
- Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
- Serve with the raspberry syrup and 100% pure maple syrup or any other fruit syrup or even honey. I like to mix the raspberry syrup with maple syrup and serve it in a little jug.
Notes
- Using a griddle or good non-stick frying pan helps achieve even cooking and ease of flipping.
- You may strain the raspberry syrup if you prefer it smooth without seeds, using a fine sieve.
- Adjust sugar in the raspberry syrup to taste for sweetness balance.
- Freshly grated organic lemon zest enhances the bright citrus flavor in the pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large pancakes
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 295kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 261mg | 11% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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