Lemon Ricotta Pancakes Blueberry (Print Version)

Fluffy ricotta and lemon pancakes paired with a vibrant blueberry syrup for a delightful start.

# What You'll Need:

→ Pancakes

01 - 1 cup (8 oz) ricotta cheese
02 - 1 cup (4.4 oz) all-purpose flour
03 - 2 large eggs, separated
04 - 3/4 cup (6 fl oz) milk
05 - 2 tablespoons granulated sugar
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 lemon, zested and juiced
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted (plus more for cooking)

→ Blueberry Syrup

11 - 1 1/2 cups (7 oz) fresh or frozen blueberries
12 - 1/4 cup (1.8 oz) granulated sugar
13 - 1/4 cup (2 fl oz) water
14 - 1 tablespoon lemon juice

# Steps:

01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 8 to 10 minutes until berries burst and syrup thickens slightly. Remove from heat and set aside.
02 - In a large bowl, whisk together ricotta, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and melted butter until smooth and well incorporated.
03 - In a separate bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
04 - Gently fold the dry ingredients into the ricotta mixture until just combined. Do not overmix; small lumps are acceptable.
05 - In a clean bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter in two additions, maintaining as much air as possible for fluffy pancakes.
06 - Heat a nonstick skillet or griddle over medium heat and brush with butter. Pour 1/4 cup batter per pancake. Cook for 2 to 3 minutes until bubbles form on surface and edges appear set, then flip and cook another 2 minutes until golden brown.
07 - Serve pancakes warm, topped generously with prepared blueberry syrup.

# Expert Tips:

01 -
  • The ricotta creates the most tender, moist crumb youve ever experienced in a pancake
  • Fresh lemon cuts through the richness making every bite feel bright and balanced
  • That homemade blueberry syrup takes five minutes but transforms the whole dish
02 -
  • Overmixing the batter is the fastest way to make dense, tough pancakes so stop as soon as the flour disappears
  • The egg white step might feel fussy but it is absolutely essential for that restaurant style fluffiness
  • Letting the batter rest for 5 minutes before cooking gives the flour time to hydrate for better texture
03 -
  • Use a digital thermometer to keep your skillet at exactly 375 degrees for perfectly even cooking
  • Keep finished pancakes warm in a 200 degree oven while you finish the batch

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