The pancakes are so good: light & fluffy, perfect for a slow start to the weekend. To make the morning pancake making as stress-free as possible, have the dry ingredients and the wet ingredients measured out separately, storing the wet ingredients in the fridge. Add the blueberries just before you go to make the pancakes. Same with the lemon sauce. That can be made ahead of time, adding the blueberries when you warm it just before serving. This recipe makes 14 pancakes but can easily be halved although the syrup is so good, I’d not bother halving that as leftover syrup is good served with cream, ice cream or other fresh fruits. I have used 3 1/4-inch crumpet rings to shape the pancakes; they’re not necessary but they make the pancake perfectly rounded & thick. You could try egg rings or just freehand.
Lovonis Lark
recipes + wellness
Blueberry, Ricotta & Lemon Pancakes
Servings: 14 pancakes
Calories: 182kcal
LEMON BLUEBERRY SYRUP
- 1/2 cup lemon juice
- 1/2 cup water
- 1/2 cup sugar
- 3 tablespoons butter
- 1 1/2 cups blueberries
BLUEBERRY, RICOTTA AND LEMON PANCAKES
- 1 1/2 cups self-rising flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 cup blueberries
- 1 1/4 cups buttermilk full-fat
- 1 cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter for greasing and serving
To make the syrup:
- In a medium saucepan, combine juice, water and sugar. Stir over medium heat until the sugar is dissolved. Increase the heat to medium-high and allow to boil for 5 or so minutes until thickened slightly. Remove from the heat and whisk in 1 tablespoon of butter in at a time, adding another tablespoon when each one has melted. Add the blueberries and cook until they’re just warm and the syrup is turning pink – about 2 minutes. Remove from the heat; cover to keep warm.
To make the pancakes:
- In a large bowl, whisk together the flour, sugar and baking soda. Add the blueberries and stir to combine.
- In a medium bowl, whisk together the buttermilk, ricotta, eggs and vanilla. Add to the flour mixture and stir until combine and no lumps remain.
- Heat a griddle or a large non-stick skillet to medium (about 250°F/120°C) and grease with a little butter. Place 3 1/4-inch well-greased crumpet rings onto the griddle and add 1/4 cup of batter to each ring. Cook for 4 minutes or so until bubbles form at the top of the pancakes and the bottom of the pancake is golden. Remove the rings (if you’re using crumpet rings). Carefully flip each pancake and cook a further 3 minutes or until cooked. Remove to a warm baking sheet or ovenproof plate. Cover and keep warm in a warm oven while you repeat with the remaining mixture.
- Stack the pancakes on warm serving plates, add a little pat of butter to each pancake stack and drizzle with the syrup. Makes 14 pancakes. Serves 5 to 6.
Nutrition
Calories: 182kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 0.4mg