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Lemon Ricotta Pancakes with Strawberry Compote and Fresh Mint

2022-07-15 - Written by: Emma Taylor

Breakfast Brunch Pancakes Lemon Ricotta Strawberry Compote

Lemon Ricotta Pancakes with Strawberry Compote and Fresh Mint

A refreshing twist on classic pancakes, featuring a tangy lemon ricotta batter, topped with a sweet strawberry compote and fresh mint leaves.

Lemon Ricotta Pancakes

Ingredients:

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

Instructions:

  • In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  • In a large bowl, whisk together milk, eggs, lemon juice, ricotta cheese, and melted butter.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  • Heat a non-stick skillet or griddle over medium heat.
  • Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
  • Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
  • Flip and cook for an additional 1-2 minutes.

Strawberry Compote

Ingredients:

  • 1 pint fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar

Instructions:

  • In a medium bowl, combine sliced strawberries and granulated sugar.
  • Let it sit at room temperature for at least 30 minutes to allow the berries to release their juice.

Assembly

  • Serve the lemon ricotta pancakes warm with a spoonful of strawberry compote on top and garnish with fresh mint leaves.