Hello, fluffy springtime pancakes. Where have you been all my life?
You’ll love these lemony pancakes that are speckled with poppy seeds and fluffed by ricotta. Yes, you read that correctly: ricotta cheese. An incredible ingredient that turns these ordinary pancakes into something magical. Do. Not. Omit.
Whip up a batch of these pancakes for a special breakfast (a birthday, Valentine’s Day, Father’s Day, Mother’s Day!), or a fun brunch with friends. Let them think you slaved away in the kitchen and keep this easy recipe between us. 🙂
Since I’m borderline addicted to blueberries (ask, Hubs… I can devour a pint in one sitting), I made a compote to top the pancakes along with warmed maple syrup — recipe below.
Lemon & Ricotta Poppy Seed Pancakes
2016-03-25 20:52:59
Serves 4
These fluffy pancakes are a fun spin on the tradition recipe, made with ricotta, fresh lemon and poppy seeds.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons poppy seeds
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 lemon (zest and 2 teaspoons juice)
- 2 tablespoons, unsalted butter, melted (>b>cooled)
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, poppy seeds and salt.
- In a separate bowl, whisk the ricotta, egg, buttermilk, vanilla, lemon juice, lemon zest and cooled melted butter.
- Pour the wet ingredients into the dry, and mix until just combined. The batter will be thick.
- Heat a griddle or pan over medium heat, add a pad of butter. When melted, wipe extra butter off pan with a paper towel.
- Add about 1/4 cup of batter to the griddle/pan for each pancake. After about two minutes, gently flip and cook the opposite side.
- Remove to a warm platter, serve immediately with your favorite topping (pictured: blueberry compote [recipe below] and maple syrup).
Notes
- Blueberry Compote: In a small saucepan, over medium-low heat, add 1 cup of frozen blueberries, a few sprinkles of ground cinnamon and splash of water. Stir occasionally until compote thickens, about 10 minutes. Serve hot with pancakes.
Adapted from Ivanka Trump
Adapted from Ivanka Trump
Fancy Fork http://fancy-fork.com/
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