Best 4 Lemon Ricotta Pancakes With Brown Butter Stone Fruit Compote And Amaretto Syrup Recipes

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Indulge in a delightful culinary journey with our delectable Lemon Ricotta Pancakes, a symphony of flavors that will tantalize your taste buds. These pancakes are crafted with a harmonious blend of ricotta cheese, lemon zest, and buttermilk, resulting in a tender, fluffy texture and a burst of citrusy freshness. Accompanying these pancakes is a trio of exceptional recipes: Brown Butter Stone Fruit Compote, a medley of sweet and tangy stone fruits caramelized in luscious brown butter; Amaretto Syrup, a fragrant infusion of amaretto liqueur and maple syrup; and Whipped Crème Fraîche, a cloud-like topping that adds a touch of richness and elegance. Together, these components create an unforgettable breakfast or brunch experience that will leave you craving more.

Here are our top 4 tried and tested recipes!

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Fluffy Lemon Ricotta Pancakes with Blueberry Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 10 to 12 pancakes

Number Of Ingredients 15

3 cups blueberries (fresh or frozen)
1/2 cup honey
1 heaping tablespoon cornstarch
Squeeze fresh lemon juice
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup ricotta
1/2 cup milk
1 teaspoon pure vanilla extract
2 large eggs
Zest and juice of 1 lemon
Butter and vegetable oil, for cooking

Steps:

  • For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  • Preheat the oven to 175 degrees F.
  • Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 31m

Yield 2

Number Of Ingredients 12

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Steps:

  • Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
  • Let batter sit at room temperature about 15 minutes.
  • Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.

Provided by Genevieve Ko

Categories     pancakes, main course

Time 20m

Yield 8 to 10 small pancakes

Number Of Ingredients 11

3/4 cup/102 grams all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 cup/50 grams granulated sugar
1 lemon
1 1/2 teaspoons pure vanilla extract
3 large eggs
3/4 cup/170 grams whole-milk ricotta
1/4 cup/61 grams buttermilk, preferably whole milk
2 tablespoons/28 grams unsalted butter, melted, plus room-temperature butter for cooking and serving
Blueberry Syrup or other toppings, for serving (optional)

Steps:

  • Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
  • Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
  • Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

If you're looking for a morning pick-me-up that will make your family feel special, look no further than these dressed-up Lemon Ricotta Pancakes. A little bit of ricotta cheese, some sweet vanilla and a touch of grated lemon peel take your typical pancake recipe up a few notches. The ricotta cheese works to create an extra fluffy texture in each pancake, while the vanilla and grated lemon peel provide a sweet and tangy flavor in every bite. Serve with some fresh-fruit toppings and maple syrup for a memorable breakfast treat that the whole family will love.

Provided by Tieghan Gerard

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 8

3 eggs, separated
3 tablespoons sugar
Grated peel of 2 lemons
1 tablespoon vanilla
5 tablespoons butter, melted
1 cup milk
2 cups Original Bisquick™ mix
3/4 cup ricotta cheese

Steps:

  • In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
  • In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
  • Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
  • Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.

Nutrition Facts : Calories 570, Carbohydrate 52 g, Cholesterol 195 mg, Fat 5, Fiber 0 g, Protein 16 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 14 g, TransFat 1/2 g

Tips:

  • To make fluffy pancakes, make sure to whisk the egg whites separately until stiff peaks form. This will help incorporate air into the batter, resulting in a lighter texture.
  • Do not overmix the batter. Overmixing can result in tough pancakes.
  • Allow the batter to rest for a few minutes before cooking. This will help the flour absorb the liquid and result in a more tender pancake.
  • Cook the pancakes over medium heat. This will help prevent them from burning.
  • Serve the pancakes immediately with your favorite toppings. This is when they are at their best!

Conclusion:

These lemon ricotta pancakes with brown butter stone fruit compote and amaretto syrup are a delicious and impressive breakfast or brunch dish. The pancakes are light and fluffy, with a hint of lemon and ricotta. The compote is sweet and tart, with a variety of stone fruits. And the amaretto syrup adds a touch of nutty flavor. This dish is sure to please everyone at your table.

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