Lemon Ricotta Pancakes

posted in: Breakfast | 0

Awhile back while traveling through New York, Selma and I had brunch with some friends at a cute little place called Flat Top next to Columbia University. Selma ordered the lemon ricotta pancakes and was instantly hooked. They have a different consistency than pancakes (sorta like a thick crepe) but they are delicious nonetheless. Fast forward a few months and here we are making our own from scratch.

For the pancakes:

  • 1 1/4 All-purpose Cup Flour
  • 1 1/4 Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 2 Teaspoons  Sugar
  • 1/4 Teaspoon Sea Salt
  • 1 1/2 Lemons (Juiced)
  • 2/3 Cup Skim/Whole Milk Ricotta Cheese
  • 2 Eggs
  • 1/4 Cup Buttermilk
  • 1 Cup Low-fat Milk
  • Cooking Spray or butter for pan

For Blackberry Syrup (optional):

  • 2 Cups Blackberries
  • 1 Lemon Juiced
  • 1/2 cup Sugar
  • 1/4 Cup Water

Step 1: In a large mixing bowl combine flour, baking powder, nutmeg, cinnamon, sugar, and salt.

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 Step 2: In a separate bowl combine eggs, milk, buttermilk, lemon juice, and ricotta cheese.

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Step 3: Add the wet mix to the dry mix and whisk until batter is even.

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Step 4: Heat a griddle or skillet on medium heat and spray pan with cooking spray or grease with butter. Take about 1/2 cup of batter and add to pan cooking the pancake for 1-1/2 minutes. Cook until pancakes are golden brown on both sides. 

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Step 5: For the blackberry Syrup, add blackberries to a sauce pan with lemon juice, sugar, and water. Cook berries down for 7-10 minutes and serve over pancakes.

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And there you have it, a delicious new take on breakfast staple. You can even sub the blackberries for whatever berry your heart desires! Or if berries aren’t your thing, you can always stick to just good old maple syrup and butter. 

Lemon Ricotta Pancakes
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For the pancakes
  1. 1 1/4 All-purpose Cup Flour
  2. 1 1/4 Teaspoon Baking Powder
  3. 1 Teaspoon Cinnamon
  4. 2 Teaspoons Raw Sugar
  5. 1/4 Teaspoon Sea Salt
  6. 1 1/2 Lemons (Juiced)
  7. 2/3 Cup Skim/Whole Milk Ricotta Cheese
  8. 2 Eggs
  9. 1/4 Cup Buttermilk
  10. 1 Cup Low-fat Milk
  11. Cooking Spray or butter for pan
For Blackberry Syrup
  1. 2 Cups Blackberries
  2. 1 Lemon Juiced
  3. 1/2 cup Sugar
  4. 1/4 Cup Water
Instructions
  1. 1. In a large mixing bowl combine flour, baking powder, nutmeg, cinnamon, sugar, and salt.
  2. 2. In a separate bowl combine eggs, milk, buttermilk, lemon juice, and ricotta cheese.
  3. 3. Add the wet mix to the dry mix and whisk until batter is even.
  4. 4. Heat a griddle or skillet on medium heat and spray pan with cooking spray or grease with butter.
  5. 5. Take about 1/2 cup of batter and add to pan cooking the pancake for 1-1/2 minutes.
  6. 6. Cook until golden brown on both sides
Blackberry Syrup
  1. 1. Add blackberries to a small space pan with lemon juice, sugar, and water.
  2. 2. Cook berries down for 7-10 minutes and serve over pancakes.
The Su Chef http://thesuchef.com/

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