Lemon Ricotta Pancakes with Raspberry Sauce | Mother's Day Recipe
Hey guys, Mother's Day is right around the corner, and if you're looking for some ideas to celebrate mom, I have just the thing for you. I've come together with a few of my favorite YouTube channels to bring you this playlist of great ideas for Mother's Day. And for my part, I'm gonna show you how to make my lemon ricotta pancakes with raspberry sauce. They're elegant, they're delicious, and so easy to make they'll have your mom feeling like queen for a day in no time.
You're gonna begin by making your raspberry sauce. So before you go ahead and take the raspberries and put them in the pot, you wanna reserve about a quarter cup for the garnish. These are the raspberries that we're gonna put on top of the pancakes after they're done. And it makes it look just so much prettier when you can have fresh raspberries with the sauce on top. You're then gonna add some sugar and some water. Stir that up and then bring the mixture to a simmer. Once you start to see little bubbles forming around the side, you're gonna go in with your fork and mash up the berries. You're just trying to create a nice chunky sauce. You're then gonna simmer until the sauce becomes a little bit more reduced and syrupy. Then you can just keep it on low just to keep it warm, while you make the pancakes.
Now if you've never had pancakes made with ricotta cheese, you are for a treat. They are light. They are fluffy. They're like little pillows of air. There's something about ricotta in a pancake that takes it to a whole other level. And it couldn't be easier to make. Here's what you do. In a large bowl you're gonna beat together three eggs. You wanna get them all combined before you add the ricotta cheese. Then go ahead and add the cheese. Give it a good stir just until that's all combined, and then set it aside. Then in a smaller bowl you're gonna take some flour, some baking powder, a little bit of sugar, and salt. Whisk that all together and then slowly add the milk. As you're adding the milk, you're gonna keep whisking just until you get a really nice smooth consistency. Then you're gonna pour that mixture into your ricotta and egg mixture. And you will see you'll start to have a nice pancake batter. Then the final step is to add some melted butter and some fresh lemon zest. And that's it. The pancake batter is done.
Then you wanna heat your griddle. I'm a big fan of the large pancake griddles. They're really great when you have a crowd and you wanna make a bunch of pancakes at once. You usually can get about six of them on one try. However, if you don't have one, that's OK. A large non stick skillet will also work. You just wanna make sure that it's non stick. That's gonna be the best bet. So you wanna get that up to like a medium high heat. That's gonna help your pancakes have a beautiful golden brown to them. And the secret here is really to just put a little extra oil on the griddle. You don't wanna use butter because at that temperature your butter will actually burn and then you'll end up with those pancakes that have that burnt butter taste we've all had. Not so good. So go ahead and ladle out the batter. You wanna make sure that your pancakes are roughly the same size because that's gonna help them stack up neatly when you go to plate it. And it's also gonna help them cook at the same rate. Then you're gonna transfer your pancakes to a plate. Now because they are so light and fluffy, you can be generous. I usually like to stack about three to four pancakes to a serving. Then dust the whole thing with some powdered sugar. And then pour your beautiful raspberry sauce on top. Now because this is for mom and we like things to be pretty for mom, we are going to garnish with a few extra fresh raspberries. And then on the side, I like to take a slice of lemon, cut it half way, give it a twist, and then nestle in some fresh mint as well. And there you go. You will have one beautiful breakfast waiting for mom that's elegant, that's delicious, that she will be so impressed that you put together all by yourself. But you have to promise me, you also have to do the dishes if you wanna complete the full effect to making mom feel special on Mother's Day. Don't leave her with any dishes.
Ingredients:
- Raspberries
- Sugar
- Water
- Three eggs
- Ricotta cheese
- Flour
- Baking powder
- Salt
- Milk
- Melted butter
- Fresh lemon zest
- Oil (for greasing the griddle)
- Powdered sugar (for dusting)
- Fresh mint (for garnish)
Cooking steps:
- Reserve a quarter cup of raspberries for garnish, then combine the remaining raspberries, sugar, and water in a pot. Simmer and mash to create a chunky sauce. Keep warm.
- Beat the eggs in a large bowl, then add ricotta cheese and combine.
- In a smaller bowl, whisk together flour, baking powder, sugar, and salt. Slowly add milk while whisking, until smooth.
- Pour the milk mixture into the ricotta and egg mixture and stir until well combined. Add melted butter and lemon zest.
- Heat a griddle or large non-stick skillet over medium-high heat and grease with oil. Ladle the batter onto the griddle to make pancakes of roughly the same size.
- Cook until golden brown on both sides and transfer pancakes to a plate.
- Stack 3-4 pancakes per serving, dust with powdered sugar, and pour raspberry sauce on top. Garnish with fresh raspberries, a slice of lemon, and fresh mint.
- Serve the elegant and delicious lemon ricotta pancakes for Mother's Day.