Incredibly light and delicious with a luscious creamy richness, these lovely Lemon Ricotta Pancakes are guaranteed to make any pancake lover swoon with delight. Light as air and perfectly flavoured with plump fresh blueberries, lemon zest and just a hint of vanilla, these are the perfect pancakes. Crispy on the outside and delicately creamy on the inside with little melted pockets of fresh ricotta, they are absolutely fabulous with a dusting of powdered sugar, a dollop of yoghurt or drizzle of maple syrup, for the ultimate decadent Sunday brunch.
Lemon Ricotta Pancakes
Recipe courtesy of The Original Dish
2 1/2 cups all-purpose flour
1/2 cup brown sugar
2 tbsp + 1 tsp baking powder
1 tsp salt
4 large eggs
10 oz whole milk ricotta cheese
2 cups milk
1 tbsp lemon juice
2 tsp lemon zest
2 tsp vanilla extract
butter, to cook
12 oz fresh blueberries
Whisk the flour, brown sugar, baking powder, and salt together in a large bowl until incorporated. In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add the milk, lemon juice, lemon zest, and vanilla to the egg mixture. Whisk to combine. Slowly pour the wet ingredients into the flour mixture, whisking until the flour soaks up the liquid and the mixture is well combined. Heat a non-stick frying pan over medium heat.
Working in batches, add a tablespoon of butter at a time to the pan and let melt. Ladle the pancake batter onto the surface, creating your desired size pancake and lay 6-8 blueberries on top. Cook the pancake on one side until golden brown and bubbles begin to form on the top, then using a spatula, flip the pancake over and finish cooking on the other side. Keep the pancakes warm in the oven as you finish cooking all the batter.
Serve the pancakes garnished with some extra blueberries, a sprig of fresh mint, a sprinkle of powdered sugar and a generous drizzle of top quality Canadian maple syrup to finish.