Perfectly fluffy, irresistible lemon ricotta pancakes. They’re light and airy, with a subtle lemon flavor and topped with a sweet, syrupy blueberry sauce. The perfect weekend breakfast when you just need a little bit of comfort.
When I think of pancakes, such a cozy, comforting scene pops into my mind. Sunday morning, kind of overcast outside…definitely a day that all you want to do is stay indoors. The fire is lit (even if it’s spring, because let’s be honest I like to sit by the fire all year long), a candle is burning, it’s about 9am and after a warm cup of tea and a few pages of a good book, the only thing you could possibly think of doing is whipping up some pancakes.
Just writing that scene makes me so excited for next Sunday! There’s honestly nothing better on a relaxing, lazy morning at home. Pancakes aren’t difficult to make, but when you’re making them from scratch (which is always the way to go), it feels like a special, out of the ordinary, event.
lemon ricotta pancakes, the details…
I developed a pancake recipe a while ago for wintertime and was super happy with how the pancake itself turned out. It was fluffy, extremely buttery, and had a deep flavor. I decided to work off that recipe to create these lemon ricotta pancakes, which are bursting with bright citrus tanginess.
I adjusted some numbers, took out and added some ingredients, and the result was so much better than I expected. The pancake stayed extremely moist, had a creamy texture from the ricotta cheese, and a subtle tang from the lemon. I use both the zest and juice, which is the only way to get the most flavor.
After sitting down to a nice, big plate of these pancakes, I was torn with how I liked to eat them. I had made a simple blueberry syrup for the top, which was delicious and the perfect combination with the lemon flavor. But I also tried them plain with lots of maple syrup. There was something about the simplicity of eating them like this… the lemon came through, the flavors weren’t overpowering, everything just balanced out so nicely.
So, I’ve included the blueberry syrup which is so, so good if you have a taste for it, but also perfectly fine to leave this out and use a decadent drizzle of pure maple syrup. Enjoy!
source: https://www.theoriginaldish.com/2017/04/04/lemon-ricotta-pancakes/
Comments
Post a Comment