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Lemon Ricotta Pancakes with Smashed Blackberries

Yields1 Serving

 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)

In 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.


Preheat 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.


Meanwhile, 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.