Home Breakfast Lemon Ricotta Pancakes with Blackberry Sauce

Lemon Ricotta Pancakes with Blackberry Sauce

by Laura

I have been holding on to several recipes for ricotta pancakes and I decided Spring would be the perfect time to give this lemon version a try.  I love the addition of the lemon! It gives a fresh flavor to the pancakes.  I decided to pair these lemon ricotta pancakes with an easy blackberry sauce. This is also well complemented by the lemon.  You could also change out the blackberries for raspberries and it would also be delicious.

The addition of the ricotta makes a very thick batter.  However, the pancakes have terrific tenderness to them.  Be sure to be careful when making these that you do not over mix the batter.  Enjoy Spring or Easter breakfast with the refreshing flavor of these lemon ricotta pancakes with blackberry sauce.

Also for those of you who aren’t local, I had a tv appearance yesterday on a local show on channel 2. I demonstrated my recent post for oven baked teriyaki chicken thighs.

Lemon Ricotta Pancakes with Blackberry Sauce | realmomkitchen.com

Here is what you need to make the

Lemon Ricotta Pancakes with Blackberry Sauce

  • FLOUR
  • GRANULATED SUGAR
  • BAKING POWDER
  • BAKING SODA
  • SALT
  • RICOTTA CHEESE
  • EGGS
  • FRESH LEMON JUICE
  • GRATED LEMON ZEST
  • CANOLA OIL
  • WATER
  • CORNSTARCH
  • FROZEN BLACKBERRIES
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Lemon Ricotta Pancakes


  • Author: Laura

Ingredients

Scale
  • 1 1/4 cups flour
  • 3 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup fresh lemon juice
  • 2 tsp grated lemon zest
  • 1 Tbsp canola oil

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  2. In another bowl, combine the ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil.
  3. Gently fold the ricotta mixture into the dry ingredients just until combined. Do not over mix. This batter will be thick.
  4. Heat a griddle or a nonstick skillet over medium heat and coat with canola oil.  Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blackberry sauce.  Makes about 10 pancakes.
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Blackberry Sauce


  • Author: Laura

Ingredients

Scale
  • 1/4 cup sugar
  • 1/2 cup water
  • 4 tsp cornstarch
  • 2 cup frozen blackberries

Instructions

  1. In a small sauce pan, whisk together the sugar and cornstarch.  Whisk the water into the sugar mixture until well blended.  Cook over medium heat until the mixture thickens.
  2. Remove from heat and gently stir in blackberries.  Allow the mixture to cool slightly.  Serve warm over the lemon ricotta pancakes.
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Pancake recipe adapted from Two Peas and Their Pod, Blackberry Sauce recipe a Real Mom Kitchen original.

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1 comment

Katie April 6, 2011 - 1:30 pm

I just made something similar to these Sunday for dinner. I used cottaage cheese instead of the ricotta. They were really good. I love the lemon flavor. They were a perfect Spring meal.

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