I’m loving these pancakes like WHOA. They are so good. They make me want to sing a song about them, but I’m too excited to make up lyrics. It would probably sound a lot like: “These are the best pancakes in the world, la la la, everyone should eat theeemmm.”
Now that I’ve spared you the sound of my real singing voice, let’s get down to business. These pancakes are the real deal. They are light, fluffy, lemon-y and delicious. They are everything that pancakes should be, and more.
I picked the recipe because I wanted to do the least amount of work possible this morning. Some ricotta pancake recipes call for whipping the egg whites into soft peaks and then folding them into the batter. I think we’d all agree that this is overrated.
I’ve followed a recipe before that calls for this step, and the pancakes turned out less fluffy than these ones. I’m a big fan of recipes that create an equally delicious or more delicious product with less steps. Ain’t no one got time.
The original recipe calls for a blueberry sauce, but I wanted to make a blackberry sauce. So, I subbed in one type of berries for another. I love the tart blackberry and meyer lemon flavors together. A little sugar adds some sweetness and balances out the flavor from the citrus and berries.
I’ve never cooked with meyer lemons before, but now, I’m addicted. Their flavor is a little brighter than regular lemons and less tart. It reminds me of being at the beach in southern California.
Anyway. Make these pancakes immediately. I know I say that all the time, but this time, I really mean it. Here’s a song to get you started on your pancake-making journey.
Meyer Lemon Ricotta Pancakes with Blackberry Sauce (adapted from Two Peas and Their Pod)
for the sauce:
1 1/2 tablespoons fresh meyer lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blackberries (I used fresh)
2-3 tablespoons granulated sugar
2 tablespoons water
for the pancakes:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh meyer lemon juice
2 teaspoons grated meyer lemon zest
1 tablespoon canola oil
powdered sugar, for serving
First, make the blackberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blackberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with a dusting of powdered sugar and the blackberry sauce. Enjoy!