<- Back To Recipes
Lemon Ricotta Pancakes with Fresh Berries and Honeycomb Crumble

2023-02-20 - Written by: Emily J. Miller

Breakfast Pancakes Lemon Ricotta Honeycomb

Lemon Ricotta Pancakes with Fresh Berries and Honeycomb Crumble

Fluffy lemon ricotta pancakes topped with fresh berries, a crunchy honeycomb crumble, and a drizzle of pure Canadian maple syrup.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup ricotta cheese
  • 2 tablespoons unsalted butter, melted
  • Fresh berries (strawberries, blueberries, raspberries)
  • Honeycomb crumble (see below for recipe)

Instructions

Make the Pancakes

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together milk, eggs, lemon juice, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Fold in the ricotta cheese until well combined.
  5. The batter should still be slightly lumpy.

Cook the Pancakes

  1. Heat a non-stick skillet or griddle over medium heat.
  2. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
  3. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
  4. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.

Make the Honeycomb Crumble

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix together 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, and 1/4 teaspoon salt.
  3. Add in 1/2 cup unsalted butter, softened, and mix until the mixture resembles coarse crumbs.
  4. Stir in 1/2 cup chopped almonds.

Assemble and Serve

  1. Stack the pancakes on top of each other.
  2. Sprinkle fresh berries over the top of the pancakes.
  3. Drizzle with pure Canadian maple syrup.
  4. Top with a generous helping of honeycomb crumble.
  5. Serve immediately and enjoy!

Honeycomb Crumble Recipe

  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup chopped almonds

Note: This recipe makes a small batch of honeycomb crumble. You can easily double or triple the recipe to make more. Store any leftover crumble in an airtight container at room temperature for up to 3 days.