LEMON RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP
Serves: 3
LEMON RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP
Cook time: 30 MinTotal time: 30 Min
Ingredients
- 1 cup ricotta cheese
- 2 eggs, lightly beaten
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- Zest and juice of 1 lemon
- Melted butter for brushing the griddle
- Toasted pecans, for garnish
FOR THE BLUEBERRY SYRUP
- 1 cup fresh blueberries
- 1 cup pure maple syrup
- 1 tablespoon fresh lemon juice
Instructions
- Combine the ricotta cheese, eggs and milk in a large mixing bowl and whisk to combine. Add the dry ingredients, the lemon zest and lemon juice and blend just until incorporated.
- Heat a griddle or large sauté pan over medium high heat until it is hot enough to make drops of water scatter when sprinkled on the griddle's surface. Brush the griddle with melted butter. Working in batches, pour a generous 1/4 cup of the batter onto the griddle to form each pancake. Once the pancake sets and you see small air bubbles form on the surface of the pancake, flip to cook the other side, brushing the griddle with additional melted butter, as necessary. Serve the pancakes topped with Blueberry Maple Syrup and a sprinkling of toasted pecans.
- For the Blueberry Syrup, combine the blueberries and maple syrup over medium heat in a small saucepan. Simmer the syrup until the blueberries burst, about 3 minutes. Strain the syrup through a fine mesh strainer, pressing on the solids. Discard the solids. Stir the lemon juice into the syrup and serve.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.