Lemon Ricotta Pancakes with Raspberry Syrup
The lightest, fluffiest pancakes with a citrus flavor. Special enough for dessert!
Equipment
- 1 griddle (or non-stick frying pan)
- 1 sieve
Ingredients
Raspberry Syrup Ingredients:
- 1 cup raspberries (fresh or frozen)
- 1 tsp lemon juice
- ⅓ cup sugar (or more or less to taste)
Pancake Ingredients:
- ¾ cup unsalted butter (good quality)
- 1 cup buttermilk
- ¼ cup brown sugar
- 2 Tbsp sugar
- 1 Tbsp lemon zest (grated organic, ½ to 2 Tbsp depending on how much lemon taste you prefer)
- 3 Tbsp lemon juice (freshly squeezed)
- 4 egg yolks (good quality eggs)
- 4 egg whites (good quality eggs)
- 1 cup ricotta cheese
- 1 ½ tsp vanilla extract
- 1 ¾ cups all purpose flour (good quality)
- 1 ½ tsp baking powder
- ¾ tsp salt
Instructions
To make the raspberry syrup:
- Place all ingredients in a small pot and simmer for about 8 minutes, remove from heat. Strain if desired.
To make the lemon ricotta pancakes:
- In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
- In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
- To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
- In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
- Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
- Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
- Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
- Serve with the raspberry syrup and 100% pure maple syrup or any other fruit syrup or even honey. I like to mix the raspberry syrup with maple syrup and serve it in a little jug.
Notes
- Special equipment: a griddle or a non-stick frying pan. Sieve for straining the syrup.
Nutrition
Serving: 1 pancake | Calories: 295kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 261mg | Potassium: 123mg | Fiber: 1g | Sugar: 14g | Vitamin A: 565IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg
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