Mother's Day Brunch: Lemon Ricotta Pancakes with Berry Compote
Ready in 30 min. Breakfast recipe. A light and fluffy pancake topped with a vibrant berry compote, perfect for celebrating Mom.. Get step-by-step instructi
Instructions
Step 1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2
In a separate bowl, whisk together ricotta, eggs, milk, lemon zest, lemon juice, vanilla, and melted butter until smooth.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are okay). Do not overmix.
Step 4
Let the batter rest for 5 minutes while you make the compote.
Step 5
In a small saucepan, combine berries, maple syrup, and lemon juice. Cook over medium heat until berries release their juices and start to soften, about 5 minutes. If desired, stir in cornstarch slurry to thicken; cook 1 more minute. Remove from heat.
Step 6
Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
Step 7
Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden, another 1-2 minutes.
Step 8
Repeat with remaining batter, adding more butter as needed.
Step 9
Serve pancakes topped with berry compote and optional additional lemon zest or powdered sugar.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
