Breakfast & Brunch
Leave a comment

Lemon Blueberry Ricotta Pancakes

Today is one of my go-to brunch recipes from Ina Garten who is one of my favorite Food Network chefs. When I lived in Austin I had the chance to hear her speak about her career, her thoughts on cooking (she too thinks it’s stressful) her favorite comfort food (polenta with red wine braised ribs–me too!) and more. I bought a few of her cookbooks and this recipe comes from Cook Like a Pro

I’ve made this recipe for myself, a brunch party and my parents, now that I’m home for a bit. My dad is a tough brunch critic and he even loved these lemon ricotta pancakes. They are light, bright and fluffy! While Ina’s recipe calls for figs, I substituted some great local blueberries.

I hope you give these a try.

Ingredients:

  • 1 cup fresh whole milk ricotta
  • 1 cup buttermilk, shaken 
  • 3 extra-large eggs 
  • 1/4 cup sugar 
  • 1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving 
  • 1/4 cup freshly squeezed lemon juice 
  • 1/2 teaspoon pure vanilla extract 
  • 1 1/4 cups all-purpose flour 
  • 1/4 cup cornstarch 
  • 1 tablespoon baking powder 
  • 1 1/2 teaspoons kosher salt
  • Butter or EVOO 
  • 1/2 cup blueberries (for pancakes and garnish)
  • Salted butter and pure maple syrup, for serving 

Instructions:

  • Whisk ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla together in a large bowl.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Stir 1/3 of the flour mixture into the ricotta mixture at a time and mix just until combined.
  • Set aside for 5 minutes.
  • Heat a large saute pan or flat griddle pan over medium heat.
  • Pour in or brush a tablespoon or two of the clarified butter (or EVOO) onto pan and heat until the butter sizzles.
  • Stir the batter with a rubber spatula.
  • Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top.
  • Preheat oven to 200 degrees.
  • While the pancakes cook, drop blueberries onto the pancakes (I usually fit 6-8 depending on the size), then turn to cook on the other side, until they spring back when lightly touched.
  • Transfer to a cookie sheet and place in 200-degree oven to keep warm while you cook the remaining batter.
  • Repeat with the remaining batter, adding butter or EVOO to the pan as needed.
  • Cook pancakes and add in a single layer to the cookie sheet(s).
  • Once all of the batter is cooked, transfer pancakes to plates.
  • Sprinkle with lemon zest, add a 1/4 TBSP of  butter (if you want) and drizzle with maple syrup.

Lemon Blueberry Ricotta Pancakes

Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Servings 6 people

Ingredients
  

  • 1 cup resh whole milk ricotta
  • 1 cup buttermilk, shaken 
  • 3 extra large eggs
  • 1/4 cup sugar 
  • 1 1/2 TBSP grated lemon zest (2 lemons), plus extra for serving 
  • 1/4 cup freshly squeezed lemon juice 
  • 1/2 TSP pure vanilla extract 
  • 1 1/4 cups all-purpose flour 
  • 1/4 cup cornstarch 
  • 1 TBSP baking powder 
  • 1 1/2 TSP kosher salt
  • Butter or EVOO
  • 1/2 cup blueberries (for pancakes and garnish)
  • salted butter, for serving
  • pure maple syrup, for serving 

Instructions
 

  • Whisk ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla together in a large bowl.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Stir 1/3 of the flour mixture into the ricotta mixture at a time and mix just until combined.
  • Set aside for 5 minutes.
  • Heat a large saute pan or flat griddle pan over medium heat.
  • Pour in or brush a tablespoon or two of the clarified butter (or EVOO) onto pan and heat until the butter sizzles.
  • Stir the batter with a rubber spatula.
  • Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top.
  • Preheat oven to 200 degrees.
  • While the pancakes cook, drop blueberries onto the pancakes (I usually fit 6-8 depending on the size), then turn to cook on the other side, until they spring back when lightly touched.
  • Transfer to a cookie sheet and place in 200-degree oven to keep warm while you cook the remaining batter.
  • Repeat with the remaining batter, adding butter or EVOO to the pan as needed.
  • Cook pancakes and add in a single layer to the cookie sheet(s).
  • Once all of the batter is cooked, transfer pancakes to plates.
  • Sprinkle with lemon zest, add a 1/4 TBSP of butter (if you want) and drizzle with maple syrup.

Stay hungry…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating