Lemon Ricotta Pancakes with Smashed Blackberries - Dinner With Julie

Lemon Ricotta Pancakes with Smashed Blackberries


June 2, 2013

  • Makes: Makes enough for 4-6.


1 cup all-purpose flour

2 Tbsp. sugar

2 tsp. baking powder

pinch ground nutmeg (optional)

pinch salt

1 cup ricotta cheese

2 large eggs

3/4 cup milk

grated zest and juice of a lemon (or just half of one)

canola oil and butter

1/2-1 pint fresh blackberries, raspberries or Marionberries

1/4 cup sugar or maple syrup (or to taste - optional)


1In a small bowl, stir together the flour, sugar, baking powder, nutmeg, salt in a small bowl. In a larger bowl, whisk together the ricotta, eggs, milk, lemon juice and zest. Add the flour mixture and stir just until combined.

2Preheat a heavy skillet (cast iron is ideal) or griddle and brush with oil and/or butter. Turn it down to medium-low and ladle on some batter (about 1/3 cup, depending how big you want them). Cook until golden on the bottom and bubbly on the top, with some bubbles breaking through; flip with a thin spatula and cook until golden on the other side. Keep them warm in a 250F oven if you like.

3Meanwhile, roughly mash the berries with the sugar in a small saucepan over medium heat and bring to a simmer. As soon as the sugar dissolves, it's ready to serve. If you want it runnier, add pure maple syrup for a pourable blackberry sauce.