One unusually chipper morning, I thought I’d be a little overzealous and make a fancy breakfast/brunch. I had tried these lemon ricotta pancakes in a cafe when visiting Sonia in Philly and have wanted to put my own twist on them ever since. I have to say, they did not disappoint! They’re amazingly refreshing, and made for an awesome brunch.
- 2 cup blackberries (or raspberries/mixed berries)
- 1/2 cup maple syrup
- 1 cup whole-milk ricotta cheese
- 1/3 cup flour
- 3 eggs – separate the yolks and egg whites
- 3 tbsp sugar
- 2 tbsp unsalted melted butter
- 1 zested lemon
- 1 tsp vanilla extract
For the compote, cook the berries and maple syrup over medium heat until they start to get soft and saucy-like. (Around 3 minutes).
For the melt-in-your-mouth pancakes, whisk together the ricotta, flour, yolks, sugar, butter, lemon zest, and vanilla. Unfortunately, at this point you have to dirty another bowl (personally, I hate doing that). In another bowl beat the egg whites on high until foamy and fold in to the other mixture. Heat your griddle/pan to medium heat, and get to makin’ some pancakes!
When the pancakes are done, pour on a little compote and syrup (tastes good AND looks good). And Don’t forget your mimosa!
Happy Eating, XO