Lemon Ricotta Pancakes with Buttermilk Syrup

Growing up, Sunday was always our day for a big breakfast.  It didn't matter if it was actually for breakfast, lunch or dinner, my dad would give us a great spread. (breakfast was always his specialty.)  I have carried on the tradition with my little family and these have become our favorite Sunday pancakes. I am visiting my family in Utah right now so I got to return the favor and serve pancakes to them for dinner tonight.

 

This recipe has evolved many times and I think I am finally completely satisfied so I am ready to share.  They started off as a great creamy pancake.  Then we got crazy and added the ricotta and lemon. Then we got hooked on the fresh blueberries, but when we tried the fresh raspberries, it was all over.  So make them how you would like, but you sure better make the buttermilk syrup to go with them.  It really makes them outstanding.

 

Enjoy!

 

Heidi

  

LEMON RICOTTA PANCAKES

INGREDIENTS:

• 2 cups flour
• 2 Tbsp. sugar
• 4 tsp. baking powder
• ½ tsp. salt
• 2 eggs, beaten
• 2 cups milk or coconut milk for extra creaminess.
• 4 Tbsp. oil
• 1 ½ tsp. vanilla
• ½ cup ricotta cheese
• juice and zest from 1 large lemon
• 3/4 cup fresh raspberries or blueberries

DIRECTIONS:

• In mixing bowl, combine flour, sugar, baking powder, and salt. Set aside.  In another mixing bowl, wisk together milk and ricotta cheese until well blended. Add eggs and oil and mix well.  Add liquid mixture all at once to dry mixture and stir just until moistened. Do not over mix. Gently fold in fresh fruit.

• Pour about ⅓ cup batter onto hot, lightly greased griddle. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surface and edges are slightly dry.  

• If everyone doesn’t want the fruit, just add a few berries to each measuring cup of batter before pouring on the griddle. (I like to cut up the raspberries a bit so there are smaller pieces throughout.)

• Serve with Homemade Buttermilk Syrup.
  
  
  
  
  
  
  
  
  
  
  
  BUTTERMILK SYRUP 
  
  
  INGREDIENTS:
  
  
• 1 ½ cups sugar
• 1 ½ cubes butter
• ¾ cup buttermilk
• 2 Tbsp. Karo Syrup
• 1 tsp. baking soda
• 2 tsp. vanilla

DIRECTIONS:

Mix all ingredients except vanilla and baking soda in a large saucepan.  Bring to a full boil. Remove from heat and add vanilla and baking soda.  Let cool and pour into glass bottle and store in fridge.  It becomes solid in the fridge because of the butter, so you will need to heat each time before serving. I have found that I like it better if I strain the syrup before I put it in the glass bottle to serve or store.  This way it ends up completely smooth.