4 April 2010

Lemon Ricotta Pancakes with Maple Raspberry Syrup

Lemon Ricotta Pancakes with Maple Raspberry Syrup


Have you been having an enjoyable Easter weekend so far? I know that I have, even if my daughter L'il Burnt Toast and future son-in-law are not here to share a glass of wine on the patios at local wineries or lunch at local hotspots with me. I had a delicious pulled pork panini with coleslaw in Penticton yesterday. These days L'il Burnt Toast is attending university on the coast so I see her a lot less often. Sad for me, but I know she is working hard towards her goals and really enjoys spreading her wings in the big city. When I was her age I  was caught up in the big city life myself, both in Toronto and Calgary, so know what it is like to be young, adventurous and to have everything you need and want at your fingertips. Not that I am not still adventurous, but I prefer the smaller city lifestyle these days. What the city has to offer I can visit when the mood comes over me.


Later on today I will be having a delicious Easter dinner with friends, but a lovely brunch here at home sounds right up my alley to start the day off right. I decided upon some healthy and light lemon ricotta pancakes with a raspberry syrup. There is just something about the tang of lemon and raspberries that just marry so well together. Lemons inspire visions of little children and their sunny faces selling lemonade at their roadside stands. What a great way to start the day the day with memories of the summer months to come and a huge smile on your face!!!!!  The world is in bloom right now and the days are longer so all is right with the world.

These pancakes are made with ricotta. If you mention ricotta cheese the first thing to come to my mind is probably a classic Italian lasagna. Ricotta lightens the texture of a lasagna just as it lightens pancakes and adds a creaminess that is unparalleled. It is very versatile and works well in many desserts as well as savoury dishes. It is traditionally made from the whey drained from such cheeses as mozzarella, provolone, and other cheeses so if we want to be technical ricotta is not a cheese at all, but a cheese by-product. Its name, ricotta, means "cooked again" ....and I will cook with ricotta over and over again!!! Of course you can make your own ricotta with milk quite easily. It is ridiculously easy and requires very little skill on my part, but on Tuesdays our local Italian market brings it in fresh because I just don't take the time. I picked some up this week so need to use it NOW...so what better way than to have an indulgent treat on Easter morning. This ricotta is a little thicker and cheesier trhan what we find in the containers around here, but the batter for these pancakes is quite thick.

Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavour. The texture is much like a grainy, thick sour cream which makes it perfect as an addition to many dishes. Ricotta is naturally low in fat, with a fat content ranging from 4 to 10 percent. It is also low in salt, even lower than cottage cheese.  Ricotta cheese is also a good source of calcium. One-half cup provides 42% of the recommended daily allowance of calcium. This knowledge makes these ricotta pancakes perfect in my eyes.

For the sauce I used raspberries. They are not in season right now but the price at the grocers was too hard to resist. You could also use strawberries, blueberries, blackberries or anything else you have on hand. You could also use frozen. Serve these pancakes topped with a few berries or with a side of Canadian back bacon for a heartier breakfast. I just loved everything about this brunch!!!!




**Lemon Ricotta Pancakes with Maple Raspberry Syrup**
                                                                                                                                                                              
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Maple Raspberry Syrup

1 cup (250 mL) orange juice, freshly squeezed
1 cinnamon stick
2 tablespoons (30 mL) orange zest, grated
1 cup (250 mL) pure maple syrup
2/3 cup (150 mL) raspberries

Combine orange juice and cinnamon stick in a small saucepan over medium heat and simmer for 8 minutes or until reduced to 1/2 cup (125 mL). Add orange zest amd maple syrup and stir. Add raspberries and mash gently to release juices. Strain syrup through a fine-mesh sieve. I also mashed the raspberries in the sieve to have some of the pulp in my syrup as well.

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45 comments:

  1. Wow. What a lovely breakfast image! That photo made me smile this morning.

    Wishing you a Beautiful Easter Val!
    LL

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  2. That sounds so good compared to the plain pancakes we had this morning. I will have to try this the next weekend that my mother is off.

    Tiffany
    http://liferequiresmorechocolate.blogspot.com

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  3. I had seen this recipe of pancakes with ricoota but lost it !! thanks I am happy to get it back !! Pierre de Paris

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  4. A delightful breakfast! Heavenly!

    Happy Easter!

    Cheers,

    Rosa

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  5. I've made these many times, but not in a while. Thanks for the reminder- beautiful post
    xoxo Pattie

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  6. Lovely dish! And you changed the layout of your blog, didn't you?

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  7. I love the lemon and ricotta in these. Total yum!

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  8. What a special treat! We just had blueberry pancakes with maple syrup.

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  9. Bang! What a wow beautiful dose of spring green background, very nice.
    Love ricotta pancakes, even have enjoyed amazing great ricotta that I made myself sometimes.
    Your pancakes look wonderful.
    Wonderful to see those little dependents spread wings and discover the world. I always love seeing again through different eyes.

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  10. I'm sorry you can't share your day with your daughter but it seems like you are making the best of it nonetheless...and these pancakes are definitely the way to go!

    I love the combination of raspberry and lemon...there is something about it that is so satisfying.

    Happy Easter!

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  11. That looks like the perfect breakfast. De-lish!
    PS: I like your blog's new look.

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  12. Citrus, ricotta,pancakes,raspberries...can't get better than this! HAPPY EASTER Val! Sorry u don't get to see Li'l Burnt Toast as often as you'd like to... =(

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  13. That's beautiful and symbolizes Spring. Beautiful.

    Happy Easter to you!

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  14. This is a gorgeous breakfast that would hit the spot right about now. Heavenly!

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  15. awesome, awesome, awesome. i LOVE pancakes and these are so unique and appetizing! that syrup is the very best part. what a treat, val!

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  16. Your pancakes look light and delicious! The ricotta and lemon sound great in them, and the syrup is full of flavor.

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  17. I've never had these but I'm sure I'd love them!

    Your blog looks great!

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  18. BTW...it looks great over here!

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  19. What beautiful photos Val! Your breakfast looks absolutely inviting and delicious! Great recipe!

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  20. Absolutely delicious Vall, I love all with lemon, nice recipe, I hope you had a Happy Easter, gloria

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  21. The pancakes look and sound delicious! I am going to have to try this recipe out on one of our Sunday morning pancake days!

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  22. This looks like a breakfast to put a smile on anyone's face! I love that plate - blue and white is me to a T.

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  23. Yummy pancakes and gorgeous table setting. Sounds like it was a wonderful holiday weekend for you. And if I'm not mistaken, you've redone your blog. It's beautiful!

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  24. Hello there!

    Brussels calling!! I just find your beauty of one fine blog & I so love your lovely recipes!

    Your ricotta pancakes with that lovely syrup must taste awesomely delicious!

    MMMMMMMMM,...a lovely breakfast!

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  25. Nice layout!

    Just looking at your photos and your yummy looking pancakes makes me think happy springtime thoughts! Hope you had a great Easter.

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  26. These pancakes sound awesome, Val! :) I agree, lemon and raspberries do go so well together - and I also love lemon and ricotta - so perfect all around! Hope you enjoyed your Easter!

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  27. The flowers on the table have me completely mesmorized with their beautiful color! Haven't tried this before, but may make them for brinner soon.

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  28. I'll never turn down a pancake recipe---this one looks terrific & perfect for spring!

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  29. beautiful photo - i bet they were lovely and light

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  30. What a lovely breakfast, Val. You've combined several of my favorite flavors. Delicious!

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  31. Val, I should have had these at my easter brunch! I will put this in the back of my mind for next time, or for that matter, next Sunday for breakfast! Love these!!!

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  32. This looks like such a wonderful Easter Sunday brunch! I like the refreshing and creamy flavors of the lemon zest and ricotta.

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  33. This is a wonderful recipe for pancakes. They'd be perfect for a holiday or lazy Sunday. I hope you are having a wonderful day. Blessings...Mary

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  34. What a beautiful breakfast/brunch and a gorgeous table setting to sit an eat at. Love the maple-raspberry combo! Really nice, Val!

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  35. Val, these pancakes sound delicious! I bet they totally rocked!!!

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  36. Val, the maple-raspberry syrup is clinching it for me here.

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  37. They all grow up and lead their own lives...it means we were good parents!

    Loving your ricotta pancakes! And yum for that syrup!

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  38. Id eat just about anything you make off of those blue plates, and these look scrumptious. Pass the maple syrup.

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  39. Maple raspberry syrup - it can't get any better than that, can it? Your pancakes are gorgeous and so is your photo.
    Sam

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  40. I love anything that has ricotta in it. Making your own raspberry maple syrup is impressive, yet you make it sound so easy.
    Thanks for sharing this lovely breakfast :)

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  41. This are great... I need to try them. I already love my blueberry ricotta ones but this is another great option.
    http://polwig.com/cooking/blueberry-ricotta-pancakes/

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  42. A friend made me these pancakes once, years ago , and they were the best pancakes I had ever had!

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  43. These look divine. Pancakes are such a treat, especially dressed up with lemon and ricotta. Great spring recipe!

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  44. I love both lemon and ricotta and seldom pass on pancakes. Thanks for the perfect recipe!

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  45. This comment has been removed by a blog administrator.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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