Best Breakfast: Meyer Lemon Ricotta Pancakes

April 10, 2012

These Meyer lemon ricotta pancakes from The Girl in the Little Red Kitchen are a delicious way to start off your morning.  By incorporating the ricotta cheese in the pancake batter, you'll achieve a light and fluffy pancake.  A quick blackberry compote is made by cooking the fruit with some sugar until it becomes thick and syrupy.  You can use fresh or frozen fruit to make the compote and easily substitute the blackberries for your favorite berry.  Meyer lemon ricotta pancakes with blackberry compote are a simply irresistible breakfast.

Meyer Lemon Ricotta Pancakes


For the compote:
1 6 ounce container fresh blackberries
1/2 teaspoon Meyer lemon zest
1/2 tablespoon granulated sugar
1/4 cup water
For the pancakes:
1 cup ricotta
Zest from 1 Meyer lemon
2 tablespoons Meyer lemon juice (from 1 Meyer lemon)
3 large eggs, separated
1 1/2 tablespoons granulated sugar
3/4 cup all purpose flour
pinch of salt
For complete instructions, click here.

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Krissy's picture

These are great. I'd sub the white flour but otherwise, YUM ;)