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Lemon Ricotta Pancakes with Honeyed Blueberries and Mascarpone Whipped Cream

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

breakfast pancakes lemon ricotta honey blueberries mascarpone

Lemon Ricotta Pancakes with Honeyed Blueberries and Mascarpone Whipped Cream

A delightful breakfast or brunch recipe that combines the brightness of lemon with the richness of ricotta, topped with a sweet and creamy honeyed blueberry compote and a dollop of whipped mascarpone.

Lemon Ricotta Pancakes with Honeyed Blueberries and Mascarpone Whipped Cream

Servings: 8-10

Ingredients:

For the pancakes:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup ricotta cheese
  • 2 tablespoons unsalted butter, melted

For the honeyed blueberry compote:

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lemon juice

For the mascarpone whipped cream:

  • 8 ounces mascarpone cheese
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Make the pancakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, lemon juice, ricotta cheese, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
  2. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the skillet or griddle, leaving about 2 inches of space between each pancake. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
  3. Make the honeyed blueberry compote: In a small saucepan, combine the blueberries, honey, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries have released their juices and the mixture has thickened slightly, about 5-7 minutes.
  4. Make the mascarpone whipped cream: In a medium bowl, whip the mascarpone cheese with an electric mixer until smooth. Add the granulated sugar and vanilla extract, and continue whipping until stiff peaks form.
  5. Serve: Serve the pancakes warm, topped with a dollop of mascarpone whipped cream and a spoonful of honeyed blueberry compote.

Note: This recipe combines elements from lemon ricotta pancakes (#65) and honeyed blueberries with mascarpone whipped cream is inspired by other recipes in the list.