Name: Lemon Ricotta Pancakes With Blueberry Crème Fraîche
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1/2 c. cream cheese -; 1/2 c. frozen blueberries, thawed -; 2 tbsp. Crème fraîche -; 1/2 tsp. pure vanilla extract -; 1 1/2 c. all-purpose flour -; Zest of 1 large lemon -; 3 tbsp. granulated sugar -; 1 tsp. baking powder -; 1/4 tsp. baking soda -; 1/2 tsp. kosher salt -; 3 large eggs -; 1 c. buttermilk -; 1 c. full-fat ricotta -; 3 tbsp. unsalted butter, melted, plus more for griddle -; 2 tbsp. fresh lemon juice -; Extra-virgin olive oil, for griddle -

Lemon Ricotta Pancakes With Blueberry Crème Fraîche

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Ricotta Pancakes With Blueberry Crème Fraîche

1. 1/2 c. cream cheese -

2. 1/2 c. frozen blueberries, thawed -

3. 2 tbsp. Crème fraîche -

4. 1/2 tsp. pure vanilla extract -

5. 1 1/2 c. all-purpose flour -

6. Zest of 1 large lemon -

7. 3 tbsp. granulated sugar -

8. 1 tsp. baking powder -

9. 1/4 tsp. baking soda -

10. 1/2 tsp. kosher salt -

11. 3 large eggs -

12. 1 c. buttermilk -

13. 1 c. full-fat ricotta -

14. 3 tbsp. unsalted butter, melted, plus more for griddle -

15. 2 tbsp. fresh lemon juice -

16. Extra-virgin olive oil, for griddle -

How to cook deliciously - Lemon Ricotta Pancakes With Blueberry Crème Fraîche

1. Stage

In a medium bowl, using a handheld mixer on medium speed, beat cream cheese, blueberries, crème fraîche, and vanilla until mostly smooth.

2. Stage

Transfer cream cheese mixture to a piping bag or zip-top plastic bag with a corner cut off. Set aside until ready to use.

3. Stage

Preheat oven to 200° and set a wire rack in a baking sheet. In a large bowl, whisk flour, lemon zest, granulated sugar, baking powder, baking soda, and salt.

4. Stage

In a medium bowl, combine eggs, buttermilk, ricotta, butter, and lemon juice. Add to dry ingredients and mix until just combined.

5. Stage

Preheat a griddle or large skillet over medium heat and drizzle with oil. Once hot, add a little butter and let melt. Using 1/3-cup measuring cup or ice cream scoop, scoop batter on griddle.

6. Stage

Cook pancakes until bubbles rise to the surface and edges look browned and set, 2 to 4 minutes. Flip and cook until other side is lightly browned and pancakes look thick and puffed, about 2 minutes more.

7. Stage

Transfer pans to prepared rack. Keep warm in oven. Repeat with remaining batter.

8. Stage

Divide pancakes among plates. Pipe blueberry crème fraîche on top and serve with maple syrup alongside.