Lemon Ricotta Pancakes with Blackberry Syrup

Light and fluffy lemon ricotta pancakes served with a fresh blackberry syrup.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 741kcal

Author Meghan

In a heavy saucepan, combine blackberries, sugar, lemon zest, and water. Mix gently.
1 ½ cups fresh blackberries, ⅓ cup sugar, ¾ teaspoon grated lemon zest, 2 ½ tablespoons water
Cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 8 minutes, stirring occasionally until fruit is soft.
While cooking 2-3 minutes more, gently mash fruit against sides of pan with a wooden spoon or a spatula. Cool to lukewarm.
If desired, strain syrup by pressing through a fine-mesh sieve to remove seeds and pulp.

Preheat a nonstick griddle.
In a small bowl, combine flour, baking powder, nutmeg, salt, and sugar.
¾ cup all purpose flour, 1 tablespoon baking powder , ½ teaspoon ground nutmeg, ¼ teaspoon salt, 2 tablespoons sugar
In a large bowl, whisk together the cheese, eggs, milk, and lemon juice and zest.
1 cup ricotta cheese, 2 eggs, ⅔ cup milk, 1 lemon
Whisk the flour mixture into the wet ingredients until just combined.
Brush the hot griddle with butter. For each pancake, pour approximately ¼ cup measure of the batter on the griddle and cook until light and golden. Repeat until no batter remains.
Butter

Syrup recipe adapted from Cooks.com

Pancake recipe adapted from Bobby Flay

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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