Lemon Ricotta Pancakes
The softest and most delicious lemon pancakes! You don't taste the ricotta, it just gives it richness and moisture. These have been one of my favorites for years, anyone who tries them absolutely loves them! My favorite way to serve them is with fresh strawberry or blueberry syrup.
INGREDIENTS
FOR THE BLUEBERRY COMPOTE:
- ½ lemon, zest and juice
- 1 cup of fresh blueberries
- 2 tablespoons of granulated sugar
FOR THE RICOTTA LEMON CREPES:
- ¼ teaspoon of salt
- 2 large eggs
- ¾ cup all-purpose flour
- 1 tablespoon of baking powder
- 2/3 cup whole milk
- ½ teaspoon ground nutmeg
- 2 tablespoons of granulated sugar
- 1 cup of ricotta cheese
- 1 lemon, zested and squeezed
- Cooking spray, for hob
INSTRUCTIONS
First, in a small saucepan over medium-low heat, combine the blueberries with the lemon juice, zest and granulated sugar. Cook, stirring occasionally, until the berries are flowing and the mixture begins to thicken, about 10 to 15 minutes. Let cool until ready to serve.
Then, in a medium mixing bowl, whisk together the flour, baking powder, nutmeg, salt and sugar. In a separate small bowl, whisk together ricotta, eggs, whole milk, lemon juice and zest. Pour the wet ingredients into the dry ingredients and mix well.
Spray or butter a pancake griddle. Pour about ¼ cup of pancake batter onto the griddle for each pancake. Cook on both sides until lightly browned. Repeat until all the dough is gone.
Serve the pancakes warm with the blueberry compote and butter.
Happy Cooking Time.
