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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


Procedures:



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.

Joel Gamoran

 
 
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