Hey, strangers! It's been awhile.
These pancakes were born because I couldn't stop daydreaming about a lemon ricotta crepe that I ate in Vegas in October. Yup. I said it. OCTOBER. Still thinking about food I ate in October. Wait to judge me until you've tried the pancakes.
Enjoy!!
Servings: 2
Cook time: 30 minutes
Ingredients:
Pancakes:
- 3/4 C white whole wheat flour
- 1/8 C sugar
- 1/2 tbsp baking powder
- 1/8 tsp salt
- 2 eggs
- 1/2 C milk
- 1/2 ricotta cheese (I like part skim)
- 1 large lemon (zest and juice)
- 1 C fresh berries (I used blue this time.. I've also used black and it was superb)
Syrup:
- 1 cup fresh berries (I used blue this time.. I've also used black and it was superb)
- 1/2 C pure maple syrup
- zest and juice of 1/2 lemon
Instructions:
- Preheat oven to 200-250
- Cover a cookie sheet with aluminum foil and place it in the oven
- For the syrup- add berries, syrup, lemon juice and lemon zest in a small sauce pan. Bring to a boil and then turn down heat to let simmer while you make the pancakes
- Mix all pancake ingredients except for the berries in a medium mixing bowl
- Fold in blueberries gently
- Heat a large pan over medium-high heat and melt a pat of butter on the surface. Make sure that the butter reaches all around the pan so that your pancakes don't stick.
- Add a 1/4 C pancake batter to the heated pan for each pancake and allow it to cook about 2-3 minutes per side. Flip the pancake when the top starts to bubble.
- Add your finished pancakes to your heated cookie sheet in the oven to stay warm until all your pancakes are cooked.
- Your syrup should be heated through and ready when the pancakes are done!
Enjoy!!
Recipe credit goes to The Baker Mama!!- Bless you.
