Sunday, June 14, 2020

Lemon Ricotta Pancakes with Strawberry Sauce

Lemon Ricotta Pancakes, Pancakes Recipe, Pancakes with Strawberry Sauce, Lemon Pancakes, Sweet Sunday, Brunch Ideas
"Yay, pancakes!" is the cry of two excited little boys, when they see me measuring pancake batter onto a hot griddle.  Sweet Sunday breakfasts have become a tradition of ours, and pancake Sunday is without a doubt, their favorite sweet breakfast.

While I usually make plain old classic pancakes, I thought I would change things up this past weekend with something a little different, so I mixed up lemon ricotta pancakes for my boys.

The ricotta cheese, sour cream and lemon juice make a very light and airy batter, and the pancakes themselves are just as light and airy.  They puff up beautifully on the griddle, and the subtle lemonyness adds such lovely bright flavor notes that keep them from being too sweet.  I cook my pancakes low and slow, for a really even, golden brown color, and they look so beautiful with a light dusting of powdered sugar and a little butter melting down over the top.




Lemon Ricotta Pancakes, Pancakes Recipe, Pancakes with Strawberry Sauce, Lemon Pancakes, Sweet Sunday, Brunch Ideas




To serve with the pancakes, I thought that a strawberry sauce would really complement the lemon.  I simmered strawberries until the juices were thick and syrupy, and it was the most wonderful topping for the pancakes.  Blueberry compote would be fantastic with the lemon, too.

Of course, if you're a pancake purest, there's nothing wrong with serving these with butter and pure maple syrup.  They're delicious, however you eat them.




Lemon Ricotta Pancakes, Pancakes Recipe, Pancakes with Strawberry Sauce, Lemon Pancakes, Sweet Sunday, Brunch Ideas

Lemon Ricotta Pancakes, Pancakes Recipe, Pancakes with Strawberry Sauce, Lemon Pancakes, Sweet Sunday, Brunch Ideas

Lemon Ricotta Pancakes, Pancakes Recipe, Pancakes with Strawberry Sauce, Lemon Pancakes, Sweet Sunday, Brunch Ideas




Lemon Ricotta Pancakes with Strawberry Sauce

Strawberry Sauce.
  • 1/2 pound strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
Combine all ingredients in a saucepan, and bring to a boil.  Reduce to a simmer, and cook, stirring frequently, until thick, syrupy, and reduced to 1 cup.  Let cool while you make the pancakes.  The sauce can be made a day in advance, as well.

Pancakes.
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon coarse Kosher salt
  • 1 cup whole milk
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 cup lemon juice
  • zest of 1 large lemon
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.  Separately, whisk together the milk, ricotta, sour cream, eggs, vanilla, lemon juice and zest.  Add the wet ingredients to the dry, and whisk briefly, just to moisten; a few lumps in the batter are fine, and you shouldn't over-mix.

Heat a griddle to between 300-325 degrees F.  Use a 1/4 cup measuring cup to portion out the batter for the pancakes, leaving plenty of space between them so you can flip with ease.  Cook for several minutes on one side until golden brown, then flip and cook the other side until cooked through.

Serve with the strawberry sauce, and/or with butter and maple syrup.

Yields about 16 pancakes (serve 2-3 per person)

Recipe from Curly Girl Kitchen

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