Lemon Poppyseed Ricotta Pancakes
Golden Lemon Ricotta Pancakes with Blueberries: These delectable pancakes are a delightful combination of flavors and textures that make breakfast or brunch a special occasion. The fluffy pancakes are infused with lemon zest and poppyseeds, creating a bright and zesty taste, while the creamy ricotta cheese adds richness. Topped with fresh blueberries, lemon curd, and a drizzle of maple syrup, each bite is a burst of sweet and tangy goodness. Perfect for a leisurely weekend morning or a celebratory breakfast treat.
— Constant Cookbook
Ingredients
- 1 cup all-purpose Gold Medal Flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg
- 1/2 cup ricotta cheese
- 2 tablespoons lemon curd
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 tablespoons poppyseeds
- 2 tablespoons powdered sugar
- 1/2 cup lemon curd
- 1 cup blueberries
- 1/2 cup pure maple syrup
Instructions
- Place flour, baking soda, salt, buttermilk, egg, ricotta cheese, lemon curd, vanilla, lemon zest and poppyseeds into a large mixing bowl. Mix to combine.
- Heat a large skillet over medium heat. When hot, spoon about 1/4 cup batter into center of pan. With spoon, form round pancake quickly. Let cook for 60 seconds or until batter starts to bubble. With spatula, flip and cook an additional minute or until cooked through and browned. Continue until all batter is used.
- Top each pancake with additional dusted powdered sugar, lemon curd and blueberries. Drizzle very lightly with pure maple syrup and enjoy.
Yield
8 Servings
Nutrition
- Calories: 256 kcal
- Carbohydrate Content: 44 g
- Protein Content: 6 g
- Fat Content: 6 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 32 mg
- Sodium Content: 321 mg
- Fiber Content: 1 g
- Sugar Content: 29 g
- Serving Size: 1 serving
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