Why have regular pancakes when with just a few extra ingredients you can make them weekend worthy?
Once in a blue moon I like to go out for breakfast. But do you know what that means? I have to shower, get dressed, and either walk or drive there. Ugh, I’d much rather stay in my pajamas. But that doesn’t mean I have to give up restaurant quality breakfasts or brunches. In way less time than it would take for me to get ready and get myself seated at a restaurant, I can find myself seated in my jammies eating my own lemon ricotta pancakes in the comfort of my own home. Doesn’t that sound better?
The first time I had lemon ricotta pancakes was at the restaurant I worked at many (many, many) moons ago in Santa Fe, New Mexico. I found that adding ricotta and lemon zest to my regular homemade pancake batter and whipping up a simple berry sauce was just as good as theirs. If you have 20 minutes to make yourself breakfast, this is a treat.
See also: Dutch Baby Pancake
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Lemon Ricotta Pancakes with Berry Sauce
- 1 cup all-purpose flour
- 3/4 cup whole milk
- 1/2 cup whole milk ricotta cheese, plus extra if you want a dollop on the finished pancakes
- 1 large egg
- 1/2 cup, + 1 tablespoon sugar, divided
- 2 tablespoons olive oil
- 3 teaspoons baking powder
- Zest and juice of 1 lemon, divided
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup mixed berries, fresh or frozen
- 1 teaspoon cornstarch (optional, if you like your berry sauce to be thicker)
- 1 tablespoon unsalted butter
- Butter or olive oil as needed for the skillet
- Bring the berries, lemon juice, 1/2 cup sugar and cornstarch (if using) to a boil and then reduce to a simmer in a small saucepan over medium heat until the sugar is dissolved, and the berries begin to break down. Turn off the heat and stir in 1 tablespoon of butter. Set the pan aside
- Bring a large skillet to medium heat
- In a medium mixing bowl, beat the egg, ricotta cheese, olive oil, vanilla and lemon zest until well blended
- Add the remaining ingredients to the bowl and mix well. The batter should form a ribbon in the bowl when lifted with a spoon or ladle. It should be loose enough to pour, but not so thick that that you must shake it out of the spoon or ladle
- Add just enough olive oil or butter to the heated skillet so that the pancakes will not stick to the surface. For each pancake, pour slightly more than 1/4 cup batter. Pour as many as your skillet will hold. Cook until the pancakes puff a bit, have bubbled throughout and are a little dry along the edges. Flip with care and cook for another minute or until you lift the pancakes and see that they are golden on the second side
- Place the pancakes on a heated plate and cover with a clean dishcloth until you’ve made all of the pancakes
- Serve with butter and the berry sauce