Lemon Ricotta Pancakes with Roasted Strawberry Compote
Forget everything you know about regular pancakes — these lemon ricotta pancakes are in a completely different league. Light, pillowy, and impossibly fluffy, the ricotta creates a tender crumb that practically melts on your tongue while bright lemon zest cuts through the richness with every bite.
The secret weapon here is the roasted strawberry compote. Roasting the berries concentrates their sweetness and gives them a jammy, almost caramelized depth that you simply can't get from a stovetop compote. A splash of vanilla and a squeeze of lemon tie everything together into something that tastes far more sophisticated than a stack of pancakes has any right to be.
Pile them high, spoon the warm compote generously over the top, and finish with a light dusting of powdered sugar. These are weekend brunch pancakes that will make everyone at the table go silent for a moment — the good kind of silent.
Ingredients
- ● 1 cup whole-milk ricotta
- ● 1 cup all-purpose flour
- ● 3 pieces large eggs
- ● 3/4 cup whole milk
- ● 1 large lemon
- ● 2 tbsp granulated sugar
- ● 1.5 tsp baking powder
- ● 1 tsp vanilla extract
- ● 1/4 tsp kosher salt
- ● 1 lb fresh strawberries
- ● 2 tbsp honey
- ● 2 tbsp unsalted butter
- ● 1 tbsp powdered sugar
Instructions
- 1Preheat your oven to 400°F. Toss the halved strawberries with honey and a squeeze of lemon juice on a parchment-lined baking sheet. Roast for 18-20 minutes until the berries are soft and jammy with caramelized edges.
- 2While the berries roast, whisk together the flour, sugar, baking powder, and salt in a large bowl.
- 3In a separate bowl, combine the ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
- 4In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form, about 2-3 minutes.
- 5Pour the ricotta mixture into the dry ingredients and stir until just combined — a few lumps are fine. Gently fold in the whipped egg whites in two additions, being careful not to deflate them.
- 6Heat a large non-stick skillet or griddle over medium-low heat. Add a small pat of butter and swirl to coat. Scoop about 1/3 cup of batter per pancake onto the griddle.
- 7Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip gently and cook another 1-2 minutes until golden and cooked through. Repeat with remaining batter.
- 8Stack the pancakes, spoon the roasted strawberry compote over the top, and dust with powdered sugar. Serve immediately.
Nutrition Facts
| Calories | 390 |
|---|---|
| Protein | 16g |
| Carbohydrates | 48g |
| Fat | 15g |
