Lemon Ricotta Pancakes with Fresh Blueberry Syrup | Cook Like A Private Chef

If you have never tried lemon and ricotta in your pancakes, you are in for a TREAT with these

Aug 11, 2024

lemon ricotta pancakes are truly the best

NOTE: Along with my weekly day in the life private chef videos, I will be posting at least 1 FREE recipe for my free subscribers every week.

This week’s FREE recipe are my absolutely delicious Tuna Meatballs!

Are you ready to cook like a Private Chef? Of course you are that’s why you’re here, isn’t it? (Lol you’re like girl I’m just here for the recipe, we’re getting there!)

HOW TO MAKE THE PERFECT PANCAKES EVERY TIME:

1. Don’t Overmix the Batter:

Mix the batter until the ingredients are just combined. Lumps are okay. Overmixing develops gluten, which can lead to tough and dense pancakes.

2. Let the Batter Rest:

Allow the batter to rest for about 5-10 minutes before cooking. This gives the flour time to absorb the liquid, resulting in fluffier pancakes.

3. Preheat Your Pan Properly:

Preheat your griddle or skillet to medium or medium-high heat before pouring in the batter. A drop of water should sizzle on the surface if it’s ready.

4. Control the Heat:

Cook pancakes on medium heat. High heat can burn the outside while leaving the inside raw. Adjust the heat as needed to ensure even cooking.

5. Flip at the Right Time:

Flip the pancakes when bubbles start to form on the surface and the edges look set. This helps ensure they are cooked evenly and prevents overcooking.

And per usual, comment if you have any questions and I’ll answer them ASAP!

Okay now let’s get into the recipe:

Lemon Ricotta Pancakes & Blueberry Syrup Full Recipe:

Servings: 6 medium pancakes

Ingredients-

For the Pancakes:

1 cup self-rising flour (can use all purpose flour)
3 1/2 tablespoons granulated sugar
1/2 teaspoon baking powder (or 2 teaspoons if using all-purpose flour)
1/2 teaspoon salt (only if using all-purpose flour)
3/4 cup milk
1/2 cup ricotta cheese (whole milk)
1 large egg
1 teaspoon vanilla extract
1 1/2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 tablespoon melted butter

For the Blueberry Syrup:

1 cup blueberries (fresh or frozen)
1/2 cup sugar or honey
1/2 cup water

Instructions:

Prepare the Syrup:

In a medium saucepan, combine blueberries, sugar or honey, and water. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 10 minutes.
If you prefer a thicker syrup, mix a small amount of water with cornstarch and add it to the saucepan. Stir to combine and let it simmer for a few more minutes.
Turn off the heat and let the syrup sit for 5 minutes to thicken. For a smoother texture, blend the syrup in a blender until smooth if desired.
Store the syrup in an airtight container or jar in the refrigerator for up to two weeks. Warm in the microwave or allow to come to room temperature before serving.

Prepare the Pancake Batter:

Preheat an electric griddle to medium-high heat or heat a non-stick skillet over medium heat.
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt (if using). Create a well in the center of the dry ingredients and set aside.
In another bowl, whisk together milk, ricotta cheese, egg, and vanilla extract until well blended. Stir in melted butter, lemon zest, and lemon juice. The mixture may curdle slightly, which is normal.
Pour the wet mixture into the well of the dry ingredients and gently stir until just combined. The batter should be slightly lumpy.

Cook the Pancakes:

Lightly grease the preheated griddle or skillet. Pour 1/3 cup of batter onto the cooking surface for each pancake.
Cook until bubbles form on the surface and the bottom is golden brown, then flip and cook until the other side is golden brown as well.