Lemon Ricotta Pancakes with Blackberry Sauce
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I have been holding on to several recipes for ricotta pancakes and I decided Spring would be the perfect time to give this lemon version a try. I love the addition of the lemon! It gives a fresh flavor to the pancakes. I decided to pair these lemon ricotta pancakes with an easy blackberry sauce. This is also well complemented by the lemon. You could also change out the blackberries for raspberries and it would also be delicious.
The addition of the ricotta makes a very thick batter. However, the pancakes have terrific tenderness to them. Be sure to be careful when making these that you do not over mix the batter. Enjoy Spring or Easter breakfast with the refreshing flavor of these lemon ricotta pancakes with blackberry sauce.
Also for those of you who aren’t local, I had a tv appearance yesterday on a local show on channel 2. I demonstrated my recent post for oven baked teriyaki chicken thighs.
Here is what you need to make the
Lemon Ricotta Pancakes with Blackberry Sauce
- FLOUR
- GRANULATED SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- RICOTTA CHEESE
- EGGS
- FRESH LEMON JUICE
- GRATED LEMON ZEST
- CANOLA OIL
- WATER
- CORNSTARCH
- FROZEN BLACKBERRIES
Lemon Ricotta Pancakes
Real Mom Kitchen
Ingredients
- 1 ¼ cups flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup ricotta cheese
- 1 large egg
- 2 large egg whites
- ½ cup fresh lemon juice
- 2 tsp grated lemon zest
- 1 Tbsp canola oil
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In another bowl, combine the ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil.
- Gently fold the ricotta mixture into the dry ingredients just until combined. Do not over mix. This batter will be thick.
- Heat a griddle or a nonstick skillet over medium heat and coat with canola oil. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blackberry sauce. Makes about 10 pancakes.
Blackberry Sauce
Real Mom Kitchen
Ingredients
- ¼ cup sugar
- ½ cup water
- 4 tsp cornstarch
- 2 cup frozen blackberries
Instructions
- In a small sauce pan, whisk together the sugar and cornstarch. Whisk the water into the sugar mixture until well blended. Cook over medium heat until the mixture thickens.
- Remove from heat and gently stir in blackberries. Allow the mixture to cool slightly. Serve warm over the lemon ricotta pancakes.
Pancake recipe adapted from Two Peas and Their Pod, Blackberry Sauce recipe a Real Mom Kitchen original.
