Lemon-ricotta pancakes with blackberries
June 28, 2010 § 4 Comments
I have no idea how I’ve not posted a pancake recipe yet. Breakfast foods are some of the most fun to make and enjoy, and I have several favorite pancake recipes. This lemon-ricotta pancake recipe is an ideal match for all the lovely berries in season right now. I chose blackberries, but of course, you can substitute your favorite berry. I love both the sweet-tart taste of fresh blackberries, and these pancakes are lush and rich without overwhelming the berries. A drizzle of maple syrup on top completes the perfect early-summer breakfast.
Both the lemon-ricotta mixture and the blackberries can be prepared the night before, and stored in the refrigerator. The next morning, all you have to do is assemble the rest of the batter ingredients and whip up a few batches. Start to finish, I bet you can get breakfast on the table in under twenty minutes. Of course, if you tend to sleep in like I do, you can serve these for brunch or even lunch…at four in the afternoon!
First, wash the blackberries. Let them drain, and then transfer them to a shallow dish.
Sprinkle with a tablespoon of sugar and a pinch of salt. Cover with foil and store in the refrigerator.
Then, measure out one cup of ricotta.
By the way, use a one-cup dry-measure measuring cup throughout this recipe. Make sure that you use the same measuring cup for both dry and wet ingredients so that the ratio between wet and dry remains intact (normally I use wet-measure measuring cups for wet ingredients, and dry-measure for dry ingredients, but for most pancake recipes I don’t).
Then, zest a lemon.
Mix it all together, cover, and store in the refrigerator.
The next morning, add in one extra-large egg.
A half-cup of water (I eyeball it in the same dry-measure one-cup measure).
Then add in two tablespoons of sugar, one cup of flour, one tablespoon of baking soda, and a pinch of salt.
Mix it all together until just integrated, and let rest for a minute or two.
Meanwhile, over medium-low heat, melt some butter.
Then, dollop batter into the hot pan. Cook for about two minutes or so per side.
You’ll know when it’s time to flip the pancakes because small bubbles will appear around the outer edges of the pancakes.
Flip and cook another two minutes or so.
Serve hot with the blackberries, and add some (real!) maple syrup too for a truly luxurious breakfast.
For this recipe, use the same dry-measure measuring cup for both liquid and dry ingredients
For the blackberries
- Twelve ounces blackberries
- Pinch of salt
- One tablespoon sugar
For the pancakes
- One cup ricotta
- Zest of one lemon
- One extra-large egg
- 1/2 cup water
- One cup flour
- One tablespoon baking soda
- Two tablespoons sugar
- Pinch of salt
- Maple syrup, for serving
1. Rinse blackberries and sprinkle with salt and sugar. Chill in refrigerator at least an hour or overnight.
2. Combine ricotta and lemon zest. Mix well. Cover with foil and store in the refrigerator, or overnight for best flavor.
3. Add egg, water, flour, baking soda, sugar, and salt to the lemon-ricotta mixture. Mix until just integrated, and let rest a minute or two.
4. Melt some butter over medium-low heat. Place dollops of batter into the pan. Cook for two minutes or so, or until tiny bubbles appear around the outer edge of each pancake. Flip and continue to cook another two minutes or so, until pancakes are golden on both sides.
5. Serve with blackberries, and drizzle over some maple syrup too. Enjoy straightaway!