Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes with Cherry Maple Syrup, Walnuts, & Lemony Crème Fraîche | Serves 4
Yield: 2 servings
Ingredients: 1 Lemon; 8 tbsp Crème Fraîche; 4 unit Cherry Jam; 8 tbsp Maple Syrup; 6 3/4 oz Milk; 4 oz Ricotta Cheese; 2 Egg; 246 g Tempura Mix; 1 1/2 oz Walnuts; Salt; Black Pepper; 5 tbsp Butter; 1/4 cup Granulated Sugar; 1 tsp Vegetable Oil

with Cherry Maple Syrup, Walnuts, & Lemony Crème Fraîche | Serves 4

By Recipe0 System

Over here, we think brunch is a food group—and a really important and scrumptious one. Today’s fix: decadent lemon ricotta pancakes and a dollop of zesty crème fraîche. Ready to take it to the next level? You’ll drizzle cherry maple syrup and sprinkle crunchy walnuts all over. Feel free to break out the special plates or just enjoy this meal in your PJs.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Lemon
8 tbsp Crème Fraîche
4 unit Cherry Jam
8 tbsp Maple Syrup
6 3/4 oz Milk
4 oz Ricotta Cheese
2 Egg
0.54 lb Tempura Mix
1 1/2 oz Walnuts
Salt
Black Pepper
5 tbsp Butter
1/4 cup Granulated Sugar
1 tsp Vegetable Oil

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Optional: Preheat oven to 200 degrees for warming pancakes later on. Wash and dry all produce. Zest and quarter lemon. Place 2 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Set aside for pancake batter in step 4. Set aside 1 packet crème fraîche for pancake batter.
2

In a second small bowl, combine remaining crème fraîche, ¼ tsp lemon zest, ½ tsp sugar, a squeeze of lemon juice, and a pinch of salt to taste.
3

Heat a medium pan over medium-high heat. Add jam and maple syrup. Cook until bubbling, 1-2 minutes. Turn off heat; stir in 3 TBSP solid butter until melted. Add a couple squeezes of lemon juice (save at least 1 wedge for pancake batter) and a big pinch of salt. Set aside.
4

In a medium bowl, whisk together milk, ricotta, eggs*, melted butter, 1 tsp lemon zest, juice from 1 lemon wedge, and reserved crème fraîche. In a large bowl, combine tempura mix, ¼ cup sugar, and ½ tsp salt. Whisk in milk mixture until just combined.
5

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. (TIP: Use butter instead of oil if desired.) Add a few ¼-cup scoops of batter to pan. Once bubbles form on tops of pancakes (about 1-2 minutes), flip and cook until golden, 30-60 seconds more. TIP: Lower heat if pancakes begin to brown too quickly. Transfer to a plate. TIP: If you want to keep your pancakes nice and warm, transfer to a baking sheet as you make them; place in preheated oven until ready to serve. Repeat process with remaining batter, adding more oil between batches if necessary. TIP: For quicker cooking, use 2 nonstick pans, or a griddle if you have one.
6

Warm syrup over medium-low heat, stirring occasionally, 2-3 minutes. Divide pancakes between plates; top with syrup, walnuts, and a dollop of lemony crème fraîche. (Alternatively, set up a toppings bar: Serve the syrup, walnuts, and crème fraîche in individual bowls and let everyone assemble as they please. For pickier eaters, serve pancakes with butter or simply sprinkle with powdered sugar.)

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.