Lemon & Ricotta Berry Pancakes
Fluffy, lightly sweetened lemony pancakes covered in fresh berries – yes please! These are fast, easy and soon to be your new favorite morning recipe. If desired, whip the egg whites separately to stiff peaks and fold them in at the end for extra puffy, airy goodness. Enjoy with warm local honey or jam for a delicious finish.
Prep time: 15
Cook time: 10-15 min.
1 ¾ cups Bob’s Red Mill all-purpose flour
1 T baking powder
½ t kosher salt
¼ c sugar
3 Craft & Kitchen large eggs
1 c ricotta, whole milk
1 ½ c Craft & Kitchen whole milk
1 lemon, zest and 1 T juice
3 T Umpqua butter
1 c local Glory Bee honey, warmed (or maple syrup)
Mixed fresh berries, as desired
1 c Mt. Hope Farms fruit spreads, or other
½ t lemon juice
2 c frozen Willamette Valley Mixed Berries
To make berry compote, combine the berry jam, lemon juice and frozen berries on stove top over medium heat until simmering. Reduce slightly and remove from heat. Keep warm. Combine flour, baking powder, salt and sugar and set aside. Whisk the milk the milk, eggs and lemon zest together. Stir together the lemon juice, flour mixture and milk mixture. Fold in the ricotta leaving some texture (the key is to not overmix, allowing the airy pockets to puff while cooking). In large nonstick skillet over medium heat melt 1 tablespoon of butter. Drop batter in ¼ cup increments into hot pan. When bubbles begin to pop on top edges, flip pancakes and heat through, about 2 minutes per side. Repeat with remaining pancakes. Serve hot with warm honey, compote and fresh berries. For a garnish, whip some ricotta with warm honey and spoon on top if desired, finished with lemon zest.