When it comes to a nutritionally sound breakfast, pancakes are probably not going to make any dietician’s list. But as I’m not claiming Blueberry, Ricotta and Lemon Pancakes to be a health food or deeming them to be something to eat every day, I think we’re good. Enjoyed at the weekend with a side of bacon or some little breakfast sausages and a cup of bracingly strong coffee, these pancakes give me joy. Not just because they’re the perfect light texture, or because I love the blueberries bursting in my mouth – a perfect pairing to the sharpness of the lemon, but because it’s time spent with my husband on a Sunday morning. Sometimes I cook, sometimes he cooks. And if there’s one thing Americans do so well, it’s pancakes – his domain. So, when in Rome…Jump to Recipe
I love pancakes so I don’t think they need much more than butter and maple syrup but I’ve added my flourishes in the way of ricotta (nothing new I know) and a sweet tart lemony syrup to drizzle. As I state in the recipe intro, you don’t need to use crumpet rings as I have to shape the pancakes. I thought they’d be fun to use simply because I had them there, waiting for me to make crumpets one of these days. Freeform pancakes are more than acceptable. It’s about the taste and texture. There’s a few different rings available online. These are good but aren’t non-stick so give them a really good grease. I bought some with a little handle like these ones – mine measure 3 1/4 inches across measuring from the outside. If you can’t get the exact size, then just get close. I do like the non-stick variety. As I said, ring aren’t imperative to the result of the recipe.
Beautifully thick and light, Blueberry, Ricotta and Lemon Pancakes will not disappoint even the most fervent pancake lovers. And one should never be admonished for enjoying them. Until next time, toodles, Lovoni xo
BLUEBERRY, RICOTTA AND LEMON PANCAKES
LEMON BLUEBERRY SYRUP
- 1/2 cup lemon juice
- 1/2 cup water
- 1/2 cup sugar
- 3 tablespoons butter
- 1 1/2 cups blueberries
BLUEBERRY, RICOTTA AND LEMON PANCAKES
- 1 1/2 cups self-rising flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 cup blueberries
- 1 1/4 cups buttermilk full-fat
- 1 cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter for greasing and serving
To make the syrup:
- In a medium saucepan, combine juice, water and sugar. Stir over medium heat until the sugar is dissolved. Increase the heat to medium-high and allow to boil for 5 or so minutes until thickened slightly. Remove from the heat and whisk in 1 tablespoon of butter in at a time, adding another tablespoon when each one has melted. Add the blueberries and cook until they’re just warm and the syrup is turning pink – about 2 minutes. Remove from the heat; cover to keep warm.
To make the pancakes:
- In a large bowl, whisk together the flour, sugar and baking soda. Add the blueberries and stir to combine.
- In a medium bowl, whisk together the buttermilk, ricotta, eggs and vanilla. Add to the flour mixture and stir until combine and no lumps remain.
- Heat a griddle or a large non-stick skillet to medium (about 250°F/120°C) and grease with a little butter. Place 3 1/4-inch well-greased crumpet rings onto the griddle and add 1/4 cup of batter to each ring. Cook for 4 minutes or so until bubbles form at the top of the pancakes and the bottom of the pancake is golden. Remove the rings (if you’re using crumpet rings). Carefully flip each pancake and cook a further 3 minutes or until cooked. Remove to a warm baking sheet or ovenproof plate. Cover and keep warm in a warm oven while you repeat with the remaining mixture.
- Stack the pancakes on warm serving plates, add a little pat of butter to each pancake stack and drizzle with the syrup. Makes 14 pancakes. Serves 5 to 6.