Lemon ricotta pancakes with blueberry jam swirled butter? Oh yes I did.
You love lemon? Of course you do. Fan of ricotta? I had me at cheese. Blueberries are your fave? Join the club. Staying away from sugar? Not a problem.
Up your pancake game to the next level with this recipe!
Simple. Delicious. What are you waiting for?
These are… Fluffy. Delicious. Light & flavorful. Buttery & fabulous.
They are Sunday mornings revolutionized with few ingredients.
Start by making the blueberry swirled butter –
you will be making a blueberry* jam – let your butter out of it’s frigorified jail – get it to room temp.
This jam is also a no-sugar recipe, so go on, eat guilt-free!
You’ll need 3/4 cup of fresh blueberries (frozen works too – but could be a little less awesome) – 3 heaping tablespoons of honey – a generous pinch of salt and 15 minutes on a simmer on medium-low heat in a saucepan – squish the blueberries with a potato masher and stir often
In the meantime, take out your ingredients for the pancakes, and get yo’ cook on
* If you don’t have blueberries but want to make these anyways – raspberries, blackberries, or strawberries would also work fabulously
We used baking soda instead of baking powder because the combination of baking soda and the acidity of the lemon juice makes a reaction that helps the pancake cook and fluff up into a light fluff-ball.
The ricotta adds a nice depth and the blueberry jam swirled butter just makes you want to lick your fingers.
Lemon Ricotta Pancakes with Blueberry-Swirled Butter [no refined sugar]
For the Swirled Butter :
- 1/2 cup of organic butter at room temp.
- 1 Cup of blueberries
- 1 heaped tbsp of raw organic honey
For the pancakes:
- 1 cup of unbleached flour.
- 1 tsp of baking soda.
- 1 pinch of sea salt.
- 1/2 Cup of Ricotta.
- 1 organic free range egg
- 1 cup of organic milk any vegan milk would work just as well
- 2 tbsp of fresh lemon juice and zest of one lemon.
- We start by making the butter swirl. In a small sauce pan, squish the blueberries and reduce them with the honey, until it makes a jam. This process should take about 15 to 20 minutes.
- Once your jam is ready, let it cool on the side.
- Now to the star of the show, the pancakes. In two separate bowls, place your wet ingredients : Baking soda, flour and maybe a dash of salt.
- In your second bowl, beat the eggs with the honey until completely smooth and add your ricotta. Mix thoroughly and start adding your milk. You should end up with a pour-able mixture.
- Add your wet mix to the flour and mix it all up until you get a smooth consistent batter. Let your batter rest for about 10 minutes.
- While waiting, place a large non stick pan on medium heat and let it heat up.
- Once warmed up, lightly grease your pan, you can use oil spray if you want, I used butter in this recipe.
- Add one third of cup of the batter at a time and cook for 1-2 minutes until golden brown on the bottom and top is bubbly. Flip your pancake and cook for another 30 seconds to 1 minute. Remove to a plate and repeat with the rest of the batter.
- Now add your blueberry jam into the room temp butter that you were setting aside. Fold it gently, the idea here is to create a marbled butter not a thoroughly mixed blueberry butter. You still want to get a nice bite of blueberry with your pancakes.
- Stack up your pancakes and top with some of that beautiful butter and enjoy with your family and friends !
Cost per recipe : 7.25$CA ; 5.40 USD The cost in U.S. $ is based on a conversion from Canadian dollars to U.S. Dollars.
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I really hope you will try this recipe! Let us know how it goes. If you have any suggestions for this recipe or for future recipes you’d like us to try, leave a comment below!
Thank you for reading! Have a great weekend!