These pancakes from Chef Angela at The Breakfast Pig in Sault Ste. Marie are perfect for brunch and will brighten any table and any spring day with the lightness of ricotta and the splash of berry and citrus to spark the palate.
Using ricotta in your pancake mix is a chef’s secret that guarantees lighter, fluffier pancakes and elevates both sweet and savoury flavours in your mix. There are many Ontario-made ricotta options out there to choose from, no matter where you live in the province. A quick look at the label will help you find them at your grocery store or neighbourhood cheesemonger!
Chef Angela says...
"The ricotta makes the pancakes so light and fluffy, while the lemon is just the perfect hit of sunshine for a Sunday morning. My favourite part about pancakes is that they’re so easy to make. Sharing time making food creates memories that your family will never forget!"
Ricotta pancake mix…
In a medium bowl, mix together flour, baking powder, sugar and pinch of salt.
Add ricotta, milk, eggs, vanilla, and lemon zest (if using) to the dry mix and allow to settle for 10-15 minutes.
Lemon cheesecake drizzle…
While your mix is coming together, you can make your lemon cream cheese drizzle. In another bowl, add cream cheese, 18% cream, confectioner’s sugar and lemon zest and juice and mix with a stand mixer until combined.
Fry the pancakes…
In a large frying pan on medium heat, melt butter to keep the pancakes from sticking.
Spoon pancake mixture into pan, allowing room between each for expansion.
Chef’s tip: Use an ice cream scoop to make the perfect size and shape of pancake!
Add fresh or frozen blueberries and allow pancakes cook until you see bubbles popping through (about 5 minutes).
Flip to cook the other side for another 2-3 minutes.
Remove from heat and plate.
To serve the pancakes…
Add butter and more blueberries on top and drizzle with your lemon cream cheese to serve.