Lemon Ricotta Poppy Seed Pancakes, lemony, creamy, light and fluffy with hints of poppy seed, and a nice crisp edge, all the things that will have you craving these all the time!
Pancakes have always been a favorite of mine ever since I was little. Unfortunately being Italian there were not on the menu a lot, but when they did appear on our table I was a happy camper. I remember going to my Uncle Mario’s restaurant located in a banquet facility. My uncle now retired, had been in the food and hospitality industry for many years and I remember those pancakes he made, they were so light and fluffy, but the most amazing part was that crust on the outer edge of the pancake as my fork cut through and my eyes widened as my mouth watered. It was so crispy and golden brown. It had a caramelized vanilla flavor to them. I scarfed those up like nobody’s business and these memories and moments have inspired me to make pancakes with that texture, that lightness and flavor. Today’s breakfast special Lemon Ricotta Poppy Seed Pancakes.
Pancakes are not a difficult thing to make. If one would have to go to the store, buy the pancake mix and come home and make them, in that same time using fresh ingredients and a lot of love can create a flavorful and enjoyable pancake like we have here. Simple ingredients of flour, baking powder, sugar, vanilla, milk, and eggs. The most amazing thing about these pancakes is the light and fluffiness of them. The way this is created is by separating the eggs and beating the eggs whites to beautiful billowy firm stiff peak. The next step to fold it into the batter very carefully as to not break that airiness and bring that component into the mix.
Let’s get cooking Pancakes!
How I like to cook the pancakes is with a low to medium pan, drizzled with some canola oil and butter. This is going to give you that oh so delicious crispy edge that my taste buds go crazy for.
The flavors of these pancakes popping in your mouth as the lemon and lemon zest comes through with those grains of poppy seed adding that simple crunch and distinct taste. The ricotta bringing a creamy and richness, yet light flavor to the pancake. The maple raspberry syrup lucious and fresh with the raspberries amazing. Those edges…… those edges!…… crispy and slightly nutty in flavor with a caramel, vanilla hint will have you enjoying bite after bite after bite! Truly an enjoyable and delightful breakfast making you feel extravagant and humbled, as it is only Wednesday and this is what is on the menu for mid week? My response to that: Self Love! What better way to show yourself and the ones you care for that love than with these Lemon Ricotta Poppy Seed Pancakes!
Enjoy and have a wonderful day!
Song of the day: “Roundabout” by Yes. This band was revolutionary in the 80’s. Harmony and distinct rhythms, amazing music, amazing band.
- 3 medium farm fresh organic eggs
- zest of one small lemon
- 2 Tbsp fresh squeezed lemon juice
- 1/2 cup milk
- 1 cup good quality ricotta cheese
- 1 teaspoon organic vanilla
- 1/2 cup all purpose flour
- 1/8 cup of double zero flour
- 1/8 cup of sugar
- Pinch of salt
- 1 3/4 teaspoons baking powder
- 1 Tbsp poppy seed
- 1 cup maple syrup
- 1 Tbsp raspberry jam
- 1 cup fresh raspberries
- In a bowl sift flours, salt, sugar, baking powder.
- Zest one lemon into bowl with dry ingredients and mix well.
- Take the eggs and separate the yolk from the whites.
- Place the yolks into a bowl and mix in milk, vanilla, lemon juice, ricotta cheese, and poppy seeds.
- Slowly pour wet ingredients into the dry and blend till nice and smooth.
- Take the egg whites and blend till stiff peaks form.
- I usually hold the bowl over my head it it is not all over me then it is good.
- Now fold the egg white into the batter carefully, until well incorporated , but do not over mix.
- Heat up a skillet with some butter or oil and place nice spoon fulls of batter forming about a 3 inch or 6 cm circle.
- When batter starts to form air pockets flip over and cook till nice and golden brown, and crispy on the edges.
- While your pancakes are cooking, warm up the maple syrup and raspberry jam in a small saucepan on the stove on low heat.
- Plate a nice stack on a plate, drizzle with maple raspberry syrup, and top with fresh raspberries.
- Ready to eat!
You may have to add a bit more milk to the batter as you go. The consistency should be slow running as it comes off the spoon.
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