Lemon Ricotta Pancakes with Blackberry Syrup

By Tested and perfected in the Sur la Table kitchen
Images
Lemon Ricotta Pancakes with Blackberry Syrup
Serves
Makes 4 servings
Ingredients
  • Blackberry syrup:
  • 2 cups blackberries, fresh or frozen
  • ½ cup water
  • ½ cup granulated sugar, plus more to taste
  • 2 tablespoons fresh lemon juice, plus more to taste

  • Ricotta pancakes:
  • ½ cup whole-milk ricotta, drained
  • 2 large eggs, separated
  • ¾ cup whole milk
  • ½ teaspoon vanilla bean paste
  • 1 tablespoon lemon zest
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon granulated sugar
  • Melted butter for cooking pancakes


Procedure


To prepare the syrup: In a medium saucepan, combine berries, water, sugar and lemon juice; bring to a boil over medium heat. Reduce heat and simmer berries until juices are thick and reduced, about 10 minutes. Using a hand blender or in a standard blender, puree the berries until smooth. Pass mixture through a fine-mesh sieve using a spatula to press mixture through; discard seeds. Taste and adjust with sugar and lemon juice. Transfer mixture to a syrup pitcher and set aside.

To prepare the pancakes: In a small bowl, whisk together ricotta, egg yolks, milk, vanilla, and lemon zest until well combined; set aside.

In a medium bowl, sift together the flour, baking powder, salt, and sugar. Stir the ricotta mixture into the flour mixture until just combined.

In the bowl of a stand mixer fitted with a wire whip attachment, whip the egg whites on medium-high speed until they form stiff peaks. Using a silicone spatula, gently fold one-third of the egg whites into the ricotta batter to lighten the mixture. Fold in the remaining whites just until there are no more streaks of white.

Preheat a large GreenPan skillet over medium heat and brush lightly with melted butter using a silicone pastry brush. Working in batches, ladle ¼ cup of batter per pancake onto the skillet; cook for about 2 minutes or until the top begins to bubble and edges start to become golden. Using a spatula, flip the pancakes and cook another 1 to 2 minutes, or until golden brown and the center is cooked through.

To serve: Place pancakes on a warm serving plate. Spoon the blackberry syrup over the top of the pancakes and serve immediately.

Lemon Ricotta Pancakes with Blackberry Syrup

By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
  • Blackberry syrup:
  • 2 cups blackberries, fresh or frozen
  • ½ cup water
  • ½ cup granulated sugar, plus more to taste
  • 2 tablespoons fresh lemon juice, plus more to taste

  • Ricotta pancakes:
  • ½ cup whole-milk ricotta, drained
  • 2 large eggs, separated
  • ¾ cup whole milk
  • ½ teaspoon vanilla bean paste
  • 1 tablespoon lemon zest
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon granulated sugar
  • Melted butter for cooking pancakes


Procedure


To prepare the syrup: In a medium saucepan, combine berries, water, sugar and lemon juice; bring to a boil over medium heat. Reduce heat and simmer berries until juices are thick and reduced, about 10 minutes. Using a hand blender or in a standard blender, puree the berries until smooth. Pass mixture through a fine-mesh sieve using a spatula to press mixture through; discard seeds. Taste and adjust with sugar and lemon juice. Transfer mixture to a syrup pitcher and set aside.

To prepare the pancakes: In a small bowl, whisk together ricotta, egg yolks, milk, vanilla, and lemon zest until well combined; set aside.

In a medium bowl, sift together the flour, baking powder, salt, and sugar. Stir the ricotta mixture into the flour mixture until just combined.

In the bowl of a stand mixer fitted with a wire whip attachment, whip the egg whites on medium-high speed until they form stiff peaks. Using a silicone spatula, gently fold one-third of the egg whites into the ricotta batter to lighten the mixture. Fold in the remaining whites just until there are no more streaks of white.

Preheat a large GreenPan skillet over medium heat and brush lightly with melted butter using a silicone pastry brush. Working in batches, ladle ¼ cup of batter per pancake onto the skillet; cook for about 2 minutes or until the top begins to bubble and edges start to become golden. Using a spatula, flip the pancakes and cook another 1 to 2 minutes, or until golden brown and the center is cooked through.

To serve: Place pancakes on a warm serving plate. Spoon the blackberry syrup over the top of the pancakes and serve immediately.