“ALL HAPPINESS DEPENDS ON A LEISURELY BREAKFAST.” John Gunther.
It is so nice when I have time to make breakfast. Actually, it is so nice when I have time to EAT breakfast! Most mornings I find myself standing at my kitchen counter and gulping down a yogurt; or just grabbing a Starbucks along the way to work. Sometimes it just feels good to slow down and treat yourself right and make something a little special.
These lemon ricotta pancakes are that little something special. The ricotta makes these pancakes a little savory. The lemon keeps them light and fresh. And the maple and blueberries add just the right amount of sweetness. A great idea for breakfast or brunch. And it’s definitely a great way to start the day!
These are absolutely my favorite pancakes to make and eat. (Though banana pecan pancakes take a close second!)
This sauce really showcases summer’s beautiful, fresh blueberries. I’ve never used frozen blueberries, though I’m sure they’d work out well. As a matter of fact, it’s worth freezing some fresh blueberries to make this sauce again in the fall and winter. It’s perfect for regular pancakes, too! The sauce takes about 15 minutes to simmer. By the time you are done making the pancakes, the syrup will be ready. So let’s start with the blueberry sauce first!
Level of difficulty: easy
Yields: about 2 cups of syrup and roughly 16 pancakes
– Adapted from the Food Network –
BLUEBERRY MAPLE SYRUP:
- 2 cups of fresh blueberries
- 1 cup of pure maple syrup
- 2 Tablespoons of sugar
- 1 cinnamon stick
- 1 large strip of lemon rind
Simply combine all of these ingredients in a small saucepan and bring to a simmer over medium heat. One thing I may suggest is to hold back about 1/2 cup of the blueberries. The blueberries will break down while they cook. I love adding the whole blueberries into the mix right before I am ready to serve the pancakes.
Honestly, these pancakes are just too good. They are a little thinner than your average pancake. But if you stack about 5 or 6 of them together and then drizzle them with the syrup and garnish with the blueberries…….it’s about as close as you can get to eating cake for breakfast!
And I LOVE cake for breakfast! Don’t you?
LEMON RICOTTA PANCAKES:
- 1 1/2 cups of all purpose flour
- 2 Tablespoons of baking powder
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon of salt
- 1/4 cup of sugar
- 1 (15 ounce) container of whole milk ricotta cheese
- 4 large eggs
- 1 1/3 cups of whole milk
- 2 lemons, juice and zest of both
Mix your dry ingredients (flour, baking powder, nutmeg, salt and sugar) in a medium bowl. In a separate large bowl, combine all of your wet ingredients ( ricotta cheese, eggs, milk, lemon juice and lemon zest). Slowly whisk your dry ingredients into your wet ingredients, making sure all are combined well. Heat your skillet or griddle and spray with cooking spray or melt a small amount of butter. (It’s Sunday, and I’m having pancakes, so I’m using butter!) Drop the batter into the pan by 1/4 of a cup. (You may certainly make yours larger or smaller). Cook the pancakes until they are browned to your liking on each side.
Enjoy each and every lemony, sweet bite!
You know, I mentioned that this is a great breakfast or brunch idea. But I’ve been making this recipe for several years now. And sometimes I actually enjoy having this for dinner. (Minus the coffee!)
What’s YOUR favorite kind of pancake???
For more breakfast and brunch ideas try my: