Lemon Ricotta Pancakes with Blackberry Molasses Syrup
Learn how to make light and fluffy Lemon Ricotta Pancakes served with rich and delicious, homemade Blackberry Molasses Syrup
This recipe makes about 2 dozen pancakes which is a bit more than I need for a family of 4 but these lemon ricotta pancakes reheat in the microwave well for a weekday breakfast.
Ricotta cheese makes these pancakes creamy on the inside while the lemon makes the pancakes super tender.
It’s almost like having lemon cheesecake for breakfast….ALMOST!
First start the blackberry molasses syrup:
Combine 6 ounces of blackberries, 2 tablespoons of molasses, 1/4 cup of water and 1/2 cup of white granulated sugar in a saucepan. Simmer for 10 minutes mashing and stirring the berries from time to time. Watch this carefully, the mixture can burn easily. After about 10 minutes, when the mixture become thickened, strain the syrup into a dish and set aside until ready for service.
Next, make the lemon ricotta pancakes
Melt some butter:
First, melt a few tablespoons of butter (I use a microwave at a low temperature for a short time) and set it aside until ready to use.
Combine the wet ingredients:
In a large bowl combine the ricotta cheese, milk, lemon juice, lemon zest, beaten eggs, vanilla and sugar. Stir it with a whisk until the ingredients are mostly smooth. The ricotta cheese will remain a little lumpy but that’s normal. I like to add the sugar at this point so it will dissolve into the liquids.
Combine the dry ingredients in a separate bowl:
Sift together the flour, salt, baking powder and baking soda then stir them into the wet ingredients. Don’t stir too much or the pancakes can become tough. Just stir until the batter is mostly smooth.
Stir in the butter:
Stir the melted butter into the batter and you’re ready to start cooking the pancakes
Heat your griddle or pan and get cooking:
Use a measuring cup or ladle to portion out your lemon ricotta pancake batter into 3 inch rounds. Cook the pancakes over medium heat. The pancakes will start to bubble. When the bubbles around the edges burst the pancakes are ready to flip. Cook the pancakes for about 2 minutes longer and remove from the heat. Store the cooked pancaked in a warm oven until ready to use.
Lemon Ricotta Pancakes
- 3 tablespoons unsalted butter
- 1 cup whole milk ricotta cheese
- 1 cup milk whole or 2 percent
- 1 lemon juice and zest
- 2 eggs
- 3 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Melt the butter
- Wash, dry, zest and juice the lemon. You should have 3 tablespoons of lemon juice
- In a large bowl combine ricotta, milk, lemon juice, lemon zest, eggs, vanilla and sugar. Stir to combine until mostly smooth.
- Sift together the flour, baking powder, baking soda and salt and stir them into the wet ingredients
- Stir in the butter
- Heat your griddle or pan and cook the pancakes for 2-3 minutes per side
- Hold the cooked pancakes in a warm (about 170 degrees) oven until all of the pancakes are finished