Lemon-Ricotta Pancakes with Blueberry Maple Syrup

by Food Hound on April 19, 2013

in Breakfast

Post image for Lemon-Ricotta Pancakes with Blueberry Maple Syrup

There is no other topping for pancakes than maple syrup.

There, I said it.  I made a blanket statement full of finality and no wiggle room.  The kind of statement you are supposed to avoid as a mother, because as sure as you’re born, you will some day do the things you said you’d never do.

I’ll never let my kid crawl on the ground at an airport.’  I did.

‘I’ll never nurse in a bar.’  I totally did.

But I say it again: there is no other topping for pancakes than maple syrup.

This puts me in quite the pickle when making fancy-pants pancakes like pumpkin-chocolate chip or cranberry-orange.  Do they really go with maple syrup?  No.  Do they get a maple syrup bath anyway?  Yes.  Chocolate sauce or blackberry compote?  Sounds great.  On the side.  Thanks.

I’ve heard rumors that ricotta produces crazy fluffy, delicious pancakes, so when I saw this recipe on Kitchenette I was totally pumped.  I was about to cross a big X through the syrup part of the recipe when, lo and behold, I actually re-read the title and realized it was Blueberry Maple Syrup.  Like, the blueberries are cooked IN the maple syrup.  The best of both worlds!  Life is beautiful!

I have been going on ad nauseam around here about how much I totally loooooove these pancakes, all lemony and perfect under a waterfall of blueberry maple syrup. *sigh*  All those eggs and ricotta would lead you to believe they are super-dense, but not so because the whipped egg whites keep them light and fluffy.  There is so little flour that you could easily swap it out for some other kind of flour (almond or coconut would be deee-lish) to make it gluten-free and still have amazing results.  They have a lovely lemon flavor that is complemented even more by the blueberry maple syrup.

The syrup gets its own paragraph.  I can’t express to you how cooking blueberries in maple syrup and then pureeing them into a purple, gorgeous, mapley mess makes me so happy.  And if your inner locavore is having a conniption, you can use the local blueberries you froze over the summer or the blueberries Kroger froze… whenever they froze them.  Pureeing this syrup means you can’t tell the difference between fresh and frozen, and makes it a little thicker and prettier.  The thicker it is, the better it coats.  YES.  Then, of course, you hide the leftover syrup in a jar in the back of the fridge and reward yourself with a shot of it every time you do something really amazing, like take out the trash or change the dryer lint.

These luscious, purple-kissed pancakes are light, sweet, and amazing.  Let them bring your family together at the breakfast table… then linger a little longer.  Show a little extra love to your spouse/kids/friends/colleagues/dog.  Pray for those who don’t have that luxury.  I think we can all agree that in light of recent events, we can all use a little more light, sweet, and amazing in our lives.

Lemon-Ricotta Pancakes with Blueberry Maple Syrup
Adapted from Kitchenette
Serves: 2-3
  • Pancakes
  • 4 eggs, separated
  • 1⅓ c ricotta
  • 2 T sugar
  • 1½ T lemon zest
  • ½ c flour
  • Melted butter for the griddle
  • Blueberry Syrup
  • 1 c fresh or frozen blueberries
  • ½ c pure maple syrup
  • 2 T honey
  • 2 T fresh lemon juice
  1. In a bowl, whisk together the egg yolks, ricotta, sugar and lemon zest. Add the flour and stir until just combined. In a separate bowl, beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk about one-fourth of the egg whites into the ricotta mixture, and fold in the remaining whites gently.
  2. Heat a griddle over medium heat and preheat the oven to 200 degrees F. Brush the griddle with some of the melted butter. Working in batches, pour about ⅓ c batter on the griddle for each pancake and cook about 2-3 minutes on each side, or until they are golden. Brush the griddle with more melted butter, if necessary. Transfer the pancakes as they are cooked to a wire rack set over a baking sheet and keep them warm in the oven.
  3. While the pancakes are cooking/staying warm in the oven, combine all the syrup ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until the honey dissolves. Bring the mixture to a simmer and let it simmer for 1-2 minutes. Puree the syrup in a blender or with an immersion blender. Makes about 1 c syrup.




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