Lemon Love, Pancake Edition!

These Lemon Ricotta Pancakes with Fresh Blueberries are the most delicious way to start your day!  Made to be crispy on the outside, they are creamy soft on the inside.  Made with fresh ricotta cheese and topped with fresh blueberries and maple syrup.

I never loved pancakes when I was a kid.  My best friend Helene’s mom would make pancakes when I would stay over night, as a special treat.   She always looked a little sad that I didn’t share her enthusiasm.  She made them beautifully and with such love and thoughtfulness.   I can’t say I understand why I don’t love them.  I mean, seriously, they are a carb-vessel, intended to soak up butter and syrup.  That seems like something I should absolutely love.  

Lemon Ricotta Pancakes however, belong in a class all by themselves.  They are creamy yet still light.  Once that lemon zest hits the batter, it’s out of this world fragrant.  This is one Ha’Yall of a delicious and special pancake breakfast.  Give them a try!   I guarantee no one will be disappointed!

Lemony Goodness

These little darlings take a little extra time, but they are well worth the investment.  I don’t know that I’ve ever made beautiful pancakes until I made these little clouds.  The batter is lightened by taking some time to separate the eggs and whip the whites.  You’d think the ricotta cheese would load them down, but it actually just makes them even lighter.  But, don’t misunderstand, these will fill you up until it’s time for dinner, trust me.

How To Get The Family Out Of Bed In A Flash

In a medium size bowl, add 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt.  Separate 3 large eggs.  Put the egg yolks into a small bowl and the whites into a medium size bowl.   Whip the egg whites until they form soft peaks that fold over, not stiff.  Set aside.  Melt 4 tablespoons of butter, add to the yolks, then add the milk, the vanilla and the sugar and add 1 tablespoon lemon zest and mix well with a fork.  Slowly pour the mixture into the flour and mix with a whisk.   You will get the most awesome burst of lemon scent when the zest hits the batter!  Using a spatula, slowly add the egg whites and fold into the batter carefully.  Then fold in in 1 cup ricotta cheese.  Now You’re ready to grill.

Preheat your grill pan.  Mine is the type that sits on the burners of the cook top.  Melt about 1 tablespoon of butter for the grill pan.  Lightly brush the grill pan with the butter and pour about 1/4 cup of the batter onto the pan.  I could only safely fit about 3 at a time.  Make sure they have space to cook and not run into each other.  I think these pancakes are best kept about 4 inches wide.

Little Beauties

These pancakes are so delicious, they don’t need much more embelishment.  I topped with some butter and fresh blueberries.  They would also be great with just a touch of maple syrup or even just some powdered sugar!

Pancakes - Lemon Ricotta Pancakes with Fresh Blueberries

April 15, 2018

by Karen

Category Breakfast Specialties What's Cooking

Persons

4

Ingredients

For the Pancakes

• 1 1/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 3 large eggs, separated
• 1 cup buttermilk or milk, room temperature
• 1 teaspoon vanilla
• 4 tablespoons butter plus extra for the grill pan (and for serving!)
• 1 cup whole ricotta cheese
• 1 tablespoon lemon zest

Topping

• fresh blueberries or other berries, syrup or powdered sugar and butter

Instructions

• In a medium size bowl, add 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoons salt.  Separate 3 large eggs.  Put the egg yolks into a small bowl and the whites into a medium size bowl.   Whip the egg whites until they form soft peaks that fall over, not stiff.  Set aside  Melt 4 tablespoons of butter, add to the yolks, the milk, the vanilla and the sugar and add 1 tablespoon lemon zest and mix well with a fork.  Slowly pour the wet mixture into the flour and mix with a whisk.  Using a spatula, slowly add the egg whites and fold into the batter, keeping the batter as airy as possible.  Then fold in 1 cup ricotta cheese.  
• Brush a grill pan lightly with butter. Once the top gets bubbly, turn carefully and grill until golden brown.
• Serve with fresh berries, syrup or powdered sugar and butter

Tags

egg whites,

lemon,

Lemon Ricotta Pancakes,

lemon zest,

Ricotta

https://www.blossomandfinn.com/2018/04/15/lemon-ricotta-pancakes-with-fresh-blueberries/