Lemon ricotta pancakes topped with fruit on a round purple dish with a bowl of fruit to the left of the plate.

Lemon Berry Ricotta Pancakes

Author Icon La-Toya Fagon Jan 03 2022
Quick & Easy
Serving Time Icon 30 min
Serves Number Icon Serves 4

Ontario Ricotta adds a rich and decadent element to these perfectly fluffy and easy-to-make pancakes. Family-friendly with a hint of heat, these pancakes are perfect for everyday and special enough for when you’re craving something extra. Topped with an irresistible mix of sweetness from the berries with the heat of scotch bonnet, this quick and easy recipe is sure to become a family favourite.

Prep 10 MIN

Cook 20 Min

Ricotta Pancakes

Mixed Lemon Berry Sauce

Scotch Bonnet Maple Syrup

Method

Make the scotch pepper maple syrup…

 

Step 1

Stir together syrup and chopped pepper in a medium saucepan, and cook over medium-low, stirring often, until warm, about 10 minutes. Remove from heat let sit 30 minutes or overnight.

 

Make the mixed berry sauce…

 

Step 2

In a saucepan over medium heat, place berries, cane sugar, lemon juice and zest. Cook for about 5 minutes, mixing occasionally until the liquid from the berries thicken. You can add water if the sauce is too thick, or more sugar to make it sweeter.

 

Step 3

Allow the mixture to simmer for a few minutes until it reaches the desired consistency. Sauce will thicken as it cools.

 

Make the lemon ricotta pancakes…

 

Step 4

Strain ricotta to drain off excess liquid a few minutes before you start cooking. If your ricotta seems dry, you can skip this step.

 

Step 5

Whisk together flour, baking powder, sugar and salt in a small bowl.

 

Step 6

Combine ricotta, milk, egg yolks and vanilla in a separate, larger mixing bowl.

 

Step 7

Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

 

Step 8

Whisk the egg whites or use electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining with a spatula.

 

Step 9

Heat a frying pan over medium-high heat. Melt a small bit of butter in the pan, just enough to coat. In 1/3 cup measures, pour batter onto the hot pan and cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the top of the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

 

Garnish and serve the pancakes…

 

Step 10

Serve the pancakes with scotch pepper infused maple syrup and mixed berry coulis.

I choose ricotta pancakes because, as a Jamaican family, our meals are very heavy so when I started getting trained, I learned we can have filling meals and eat lighter, but I want to keep the fruit and spice for our traditional meals.

La-Toya Fagon
Headshot of La-Toya Fagon.
Written By

La-Toya Fagon

Executive Chef & Owner of Twist Catering

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