Imagine waking up to a plate of the most decadent, cloud-like pancakes that melt in your mouth, bursting with bright lemon flavor and topped with a luxurious blackberry sauce that will make your taste buds dance! These Lemon Ricotta Pancakes are not just another breakfast dish – they're a gourmet experience that transforms an ordinary morning into an extraordinary culinary adventure. Prepare to elevate your breakfast game with this restaurant-quality recipe that looks impressive but is surprisingly simple to make.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blackberries
- 1/4 cup maple syrup
Instructions
- Begin by gathering all your ingredients: ricotta cheese, all-purpose flour, eggs, milk, sugar, lemon zest, baking powder, salt, blackberries, and maple syrup.
- In a medium mixing bowl, combine the ricotta cheese, eggs, milk, sugar, and lemon zest. Whisk these ingredients together until they are smooth and well incorporated.
- In a separate bowl, mix the all-purpose flour, baking powder, and salt together. This will help distribute the baking powder evenly throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. If necessary, lightly grease the surface with a small amount of butter or cooking spray.
- Once the skillet is hot, ladle about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes, or until they are golden brown and cooked through.
- While the pancakes are cooking, prepare the blackberry sauce. In a small saucepan over medium heat, combine the blackberries and maple syrup.
- Cook the mixture, stirring gently, until the blackberries start to break down and the sauce thickens slightly, about 5 minutes. Remove from heat.
- Once the pancakes are done, stack them on plates and drizzle with the warm blackberry sauce. Serve immediately and enjoy!
Tips
- Use fresh, high-quality ricotta cheese for the creamiest texture and best flavor.
- Don't overmix the batter – a few lumps are actually desirable for tender pancakes.
- Let the batter rest for 5-10 minutes before cooking to allow the flour to absorb the liquid.
- Use a non-stick skillet or well-seasoned griddle for the most even cooking.
- Keep pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- For an extra burst of lemon flavor, add a splash of lemon juice to the blackberry sauce.
- Fresh blackberries work best, but frozen can be used in a pinch – just adjust cooking time slightly.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 13g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 110mg
