Tuesday, May 31, 2011

Lemon Ricotta Pancakes

 This is one of my favorite pancakes. If you like lemon, ricotta cheese and blueberries..you will love these fluffy pancakes. It doesn't take long to whip them up and if you have a griddle you can cook them all at once.

Batter: 
  • 3/4 cup ricotta cheese
  • 1/2 cup white flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 3 eggs, divided
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  1. Beat egg whites until stiff. Set aside.
  2. In a small bowl whisk together the dry ingredients.
  3. In a medium size bowl combine the ricotta, egg yolks, milk, and vanilla. The ricotta I used was quite dry but if your brand happens to be on the runny side, just make sure to drain the liquid.
  4. Add dry ingredients to the ricotta mixture, mixing gently just until combined.
  5. Whisk in approx a cup of the egg whites to fluff up the dough, then fold in the rest of the egg whites just until combined.
  6. Heat griddle to medium high, brushing surface with a little butter. Using a ladle scoop the batter on the griddle. Using the back of the ladle push the dough outwards a bit on each pancake, so you don't end up with too thick a pancake.
  7. Cook pancakes approx 4 minutes, then flip over and cook until golden brown, approx another 3 to 4 minutes, depending on the size of your pancakes.
  8. Serve with lemon sauce, blueberries, a dollop of ricotta cheese and dust with icing sugar and a little lemon zest. Decorate your pancakes as you wish:) I couldn't resist having a little fun with them.
  9. Yields 8 to 10 pancakes. 
Lemon Sauce: you can make this ahead of time and reheat just before serving.
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups boiling water
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice, preferably freshly squeezed
  • 1 tablespoon butter
  1. Whisk together sugar, cornstarch and salt in a saucepan.
  2. Stir in boiling water and cook, stirring constantly until the mixture has thickened.
  3. Stir in lemon juice, zest and butter.
  4. Serve warm.
  5. Yields: 2 cups

16 comments:

  1. Wow, these look absolutely delicious. Big Thanks for the recipe

    ReplyDelete
  2. There 'only one word to describe everything. delicious. Congratulations.
    An embrace.

    ReplyDelete
  3. Ohhhh, they look a-maz-ing!

    ReplyDelete
  4. Oh these look so good Betty!

    ReplyDelete
  5. Yum!!! Maybe I will come to Steinbach yet ...

    ReplyDelete
  6. mmmm those look good! Maybe I'll try them for company this weekend.

    ReplyDelete
  7. I've made ricotta pancakes before, but not with lemon or blueberries... what great additions. Thanks.

    ReplyDelete
  8. Oh my goodness! Can't wait to give these a try, they look delicious!!



    http://thankgodimperfect.blogspot.com/

    ReplyDelete
  9. these are delicious! i have made them before and crave them always! the lemon and blueberry combo is especially good.

    ReplyDelete
  10. Looks delicious.....will definitely try this recipe!

    ReplyDelete
  11. mmm, makes me hungry! And I don't even like Lemon! you know its good when...

    ReplyDelete
  12. Oh Kaila you'd love these..I know it..lemon and all:)
    Norma..call me, I'll make them for you..drop by some morning before work:)

    ReplyDelete
  13. mmmmmm LEMON anything wins me over! I stayed at mom's last night & was surprised by this wonderful breakfast in the morning! Wonderful fluffy pancakes with ricotta cheese & zesty lemon sauce! One of my favorites! Thanks Mom!

    ReplyDelete
  14. Oh my...yummers! Wonderful, how did I miss this one betty r...grin.

    ReplyDelete
  15. These were fantastic! I made them for my hubby/family for Father's Day. I doubled the recipe to feed my young family of five, but they are very rich and filling, so that was not necessary. I will keep this one in the rotation!

    ReplyDelete