Lemon Ricotta Pancakes made with Homemade Ricotta Cheese and Blueberry Butter topped with a Mixed Berry Compote
I’ve got some EXCITING NEWS!!! But you have to wait to the bottom of the post to hear about it. (Sorry)
In just awesome news, I think I’ve made my best batch of pancakes ever! I’m normally a pancake mix kinda gal. I prefer Bisquick because it tends to cook up thicker and fluffier pancakes, in my humble opinion. I like my flapjacks with butter and syrup. If I go out for breakfast, I’ll splurge on some blueberry pancakes, but I don’t like really thick jellied fruit on my stack.
You know the kind that’s almost like pie filling… it’s thick and overly sweet and you know it’s packed with a ton of sugar. Yeah. That kind. Blech! I no likey.
However, this Mixed Berry Compote that I made was perfect form me. I loved it on my griddlecakes! It was just the berries, a touch of honey and some lemon juice.
And I loved how it paired so well with the lemon pancakes!
To be honest, I don’t think I’ve ever had Ricotta Pancakes before. Zoinks! Thank goodness I rectified that! I was a bit nervous about how the taste and texture of the sour cheese would be when mixed into light and fluffy egg whites. Having never tried them before I wasn’t sure what to expect.
Even after I made them and photographed them, I was nervous to EAT them. But then… I did… And I was like “Holy Cow! Why was I such a scaredy-cat?” I admit. I had no idea what I had been missing out on. Pure Awesomeness!
And if you don’t scroll down, you don’t know what you’ll be missing out on.
For the Mixed Berry Compote
- 2 cups of mixes Berries - blueberries, raspberries, and blackberries
- 1 tablespoon Honey
- 1 teaspoon lemon juice
For the Lemon Ricotta Pancakes
- 5 tablespoons unsalted butter, plus more for coating the frying pan and serving
- 1 cup whole milk
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 3 large eggs, separated
- 2 tablespoons sugar, divided
- 1 tablespoon packed finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 3/4 cup whole-milk ricotta cheese
- In a medium saucepan over medium heat, stir the milk and butter until the butter melts. Then allow to cool.
- In a separate bowl, combine the dry ingredients and give it a little toss to mix.
- Separate the eggs. Place the egg yolks into a large bowl and the egg whites into your mixer bowl.
- With your whisk attachment, whisk the egg white on medium speed. Add in 1 tablespoon of sugar and salt when the whites are foamy. Continue whipping the eggs until soft peaks form.
- Mix the yolks, 1 tablespoon of sugar, lemon zest and vanilla and whisk until it it light yellow and creamy. Gradually whisk in 1/4 of the warm milk being careful to temper the eggs and not cook the eggs. Then pour in all the milk in and stir until smooth.
- Add the flour to the egg/milk mixture and gently stir until just combined.
- Fold 1/3 of the egg whites into the batter. Gently fold the batter over the whites being careful not to pop the air bubbles out.
- Fold in half the ricotta the same way, followed by 1/3 of the egg white, the remainder of the ricotta and the rest of the egg white.
- Heat a large griddle to 375 deg F or a fry pan over medium high heat.
- Lightly coat the griddle with some butter and pour a 1/2 cup of batter on to the hot surface. Watch for bubbles to form and the edges to firm up, then flip over and cook for another minute. If you like a "marbled" pancake skin, add more butter before each addition. If you prefer an all over brown pancake, then do not add any more butter between batches.
- Store in a warm oven or in a Pancake Keeper until ready to serve.
Recipe from The Chow
Amount Per Serving: Calories: 3Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Find the Recipe for the Homemade Ricotta HERE.
Find the recipe for the Blueberry Butter HERE.