Lemon Ricotta Pancakes with Blueberry Syrup

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I was obsessed with this for a week straight after having them at Industry Kitchen. These are so moist and perfectly sweet - no maple syrup needed since you have this homemade blueberry syrup. Although it may look fancy (and it is), these are quite simple to make. Enjoy them for breakfast, brunch or anytime really!

PREP TIME: 15 MINS

COOK TIME: 30 MINS

INGREDIENTS:

For the Lemon Ricotta Pancakes:

  • 1 cup ricotta cheese, full fat
  • 2 eggs
  • 1/2 cup milk
  • 1 lemon, zested
  • 1 cup flour, spoon, leveled and sifted
  • 1 tsp baking powder
  • 3 tbsp sugar
  • 1/2 tsp salt

For the Blueberry Syrup:

  • 1/2 cup freshly squeezed orange juice (or bottled OJ w/ no pulp)
  • 2 tablespoons freshly squeezed lemon juice
  • 2/3 cup sugar
  • 1 tablespoon +1 teaspoon cornstarch
  • 3 cups of fresh blueberries
  • 1/2 teaspoon vanilla extract
  • lemon zest from 1-2 lemons

INSTRUCTIONS:

  1. In a medium sized mixing bowl, add the ricotta cheese (drain any extra moisture), eggs, milk and lemon zest - use a whisk to combine the ingredients together.
  2. In a smaller mixing bowl, add the sifted flour, baking powder, sugar and salt. Whisk together until there are no longer any lumps.
  3. Pour the dry ingredients into the bowl with the wet ingredients and fold the pancake batter together with a wooden spoon or rubber spatula. Do not overmix - small lumps are ok! Set aside.
  4. Go ahead and prepare your blueberry syrup before cooking the pancakes; add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan. Whisk until cornstarch is dissolved and bring to a boil, stirring occasionally.
  5. Boil approximately 5 minutes, or until thickened then add blueberries and simmer 5 minutes or until a few berries have burst but most are still whole. Stir in vanilla.
  6. Taste and add lemon zest from 1 lemon if desired for more tang. Set aside and start the pancakes.
  7. Heat a medium-sized skillet or a pancake griddle to medium-low heat. Once the pan is hot, grease with 1/2 tsp of butter.
  8. Pour 1/3 cup of pancake batter on the pan and cook the pancake for about 3 minutes or until bubbles are popping in the middle of the pancake and the edges are starting to set.
  9. Flip the pancake and cook for a further few minutes.
  10. Repeat steps 7-9 until you have used up all the batter. You should get about 8 pancakes.
  11. Serve the pancakes stacked up and dusted with a good amount of powdered sugar and topped off with blueberry syrup. Enjoy!
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