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Whipped Lemon Ricotta Pancakes With Raspberry Preserves

Whipped Lemon Ricotta Pancakes With Raspberry Preserves


makes 2 servings

3/4 cup flour

1 cup ricotta

2 eggs

2 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup vegetable oil

1 cup milk

1/2 lemon juice + zest

1/2 jar Bonne Maman Raspberry Preserves

fresh raspberries, if desired


Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

The best way to create perfectly fluffy no-lump pancakes is to be sure to sift your dry ingredients prior to mixing in with your wet ingredients (and the ricotta is like magic for fluffiness). Sift together the flour, sugar, baking powder and salt and set aside. In a separate bowl, whisk together the eggs, oil, lemon juice and zest, ricotta, and milk. Meanwhile, heat a flat griddle or pan to semi-medium heat.

With your whisk handy, gradually add in the dry ingredients to the wet and whisk together until smooth and most lumps are out. Working in batches, spray your pan (nobody likes pancakes stuck to the pan) and spoon desired portion onto griddle. Watch for the bubbles in the batter, for when they pop, it's most likely time to flip. Repeat for each set of pancakes.

For the crowning achievement to this recipe, heat up their raspberry preserves in a microwave safe dish to thin consistency. Pour over hot pancakes and top with fresh raspberries if desired. Serve immediately with a great cup of coffee.