Hello lovely readers!
Have you ever had one of those mornings where you just want something a bit special to start your day? Well, I’ve got the perfect recipe for you: Zesty Lemon-Ricotta Pancakes with Blueberry Compote. These pancakes are a delightful blend of light, fluffy textures and fresh, citrusy flavors that will make you feel as if you’re basking in sunshine, right in your kitchen.
It’s no secret that I absolutely love cooking up a storm, and breakfast is no exception. There’s just something so comforting about starting the day with a homemade meal. These lemon-ricotta pancakes have become a favorite in our household, and I’m thrilled to share the recipe with you today.
The key ingredient here is ricotta cheese, which makes these pancakes incredibly moist and tender. Paired with the zingy freshness of lemon zest, you’ll taste a subtle yet delightful balance that’s perfect for a breakfast treat. The real showstopper, though, is the blueberry compote. There’s nothing quite like the burst of fresh blueberries, their juices mingling with just a hint of lemon juice and maple syrup to create a topping that’s simply irresistible.
Here’s how you can whip up these heavenly pancakes:
**Ingredients:**
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Butter or oil for cooking
- 1 cup fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1/4 cup maple syrup or honey
**Method:**
- In a large bowl, combine the ricotta cheese, egg yolks, vanilla extract, lemon zest, and buttermilk. Mix well until smooth.
- In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Do not overmix.
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the pancake batter.
- Preheat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, until golden brown. Keep warm by covering with a clean towel or placing in a low oven (about 100°C/212°F).
- For the blueberry compote, in a small saucepan, combine the blueberries, lemon juice, and maple syrup or honey. Cook over medium heat for 5-7 minutes, stirring occasionally until the blueberries have softened and released their juices.
- Serve the pancakes warm, topped with the blueberry compote.
There you have it—a plate of sunshine to brighten up your morning! These pancakes are perfect for a weekend brunch or a special breakfast with family. Trust me, the combination of zesty lemon and creamy ricotta with the sweet, tangy blueberry compote is simply divine. Plus, they are easy enough to whip up without much fuss.
Give these a try and let me know how you get on. I’m sure you’ll find them as delightful as we do. Happy cooking, and as always, enjoy every bite!
Cheers,
Al
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Butter or oil for cooking
- 1 cup fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1/4 cup maple syrup or honey
Method
- In a large bowl, combine the ricotta cheese, egg yolks, vanilla extract, lemon zest, and buttermilk. Mix well until smooth.
- In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Do not overmix.
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the pancake batter.
- Preheat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, until golden brown. Keep warm by covering with a clean towel or placing in a low oven (about 100°C/212°F).
- For the blueberry compote, in a small saucepan, combine the blueberries, lemon juice, and maple syrup or honey. Cook over medium heat for 5-7 minutes, stirring occasionally until the blueberries have softened and released their juices.
- Serve the pancakes warm, topped with the blueberry compote.
