Strawberry Lemon Ricotta Poppy Seed Pancakes

By jiafei

4 Person

30 Minutes

421 Calories

Light, fluffy and moist lemon ricotta poppy seed pancakes with chunks of strawberries topped with homemade strawberry syrup. Last week we finally saw some spring weather with a few days where it was warm enough to cast off our jackets and that got thinking about spring recipes including these strawberry pancakes. These pancakes have it all from the large chunks of strawberries to ricotta to keep them nice and moist, lemon to keep them nice and bright and fresh and even some poppy seeds to boot! Honey is used as the sweetener rather than sugar and it pairs fabulously well with the lemon and strawberries! I could easily eat a stack of these pancakes plain but I like to top them with a fresh homemade simple strawberry syrup, which is a must make all by itself! Of course, some fresh sliced juicy strawberries sprinkled on top finish these strawberry lemon ricotta poppy seed pancakes making them just perfect for a special spring breakfast brunch or dinner!

Ingredients

Pancakes

1 cup Strawberries, diced 1/4 inch
1 tbsp. Poppy seeds
1 Lemon (zest and juice)
1/2 tsp. Pure vanilla extract oil
1/2 cup Ricotta cheese
1/4 cup Honey or sugar
1 Large egg
1 cup Buttermilk or milk
1/4 tsp. Salt
1 tsp. Baking powder
1 1/4 cups All-purpose flour

Syrup

1 cup Sugar
1 cup Water
1 pound Strawberries, hulled and sliced

Method

01

For the syrup: Bring the strawberries, water, and sugar to a boil in a saucepan, reduce the heat and simmer until it reduces by half and thickens a little before straining the solids and letting it cool.
02

For the pancakes: Mix the flour, baking powder, and salt and mix it into the mixture of the buttermilk, egg, honey, ricotta, lemon zest, juice and poppy seeds before mixing in the strawberries.
03

Heat a pan over medium heat, add the butter 1/2 cup at a time forming circular pancakes, cook until bubble form on the top, about 2-4 minutes, flip and cook until lightly golden brown, about 2-4 minutes. Leave the strawberry solids in the syrup and puree in a food processor or blender. Replace the strawberries with blueberries or blackberries, cherries, peaches, etc.

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Strawberry Lemon Ricotta Poppy Seed Pancakes

4.3

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 421 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Pancakes

1 cup Strawberries, diced 1/4 inch

1 tbsp. Poppy seeds

1 Lemon (zest and juice)

1/2 tsp. Pure vanilla extract oil

1/2 cup Ricotta cheese

1/4 cup Honey or sugar

1 Large egg

1 cup Buttermilk or milk

1/4 tsp. Salt

1 tsp. Baking powder

1 1/4 cups All-purpose flour

Syrup

1 cup Sugar

1 cup Water

1 pound Strawberries, hulled and sliced

03 Method

Step 1

For the syrup: Bring the strawberries, water, and sugar to a boil in a saucepan, reduce the heat and simmer until it reduces by half and thickens a little before straining the solids and letting it cool.

Step 2

For the pancakes: Mix the flour, baking powder, and salt and mix it into the mixture of the buttermilk, egg, honey, ricotta, lemon zest, juice and poppy seeds before mixing in the strawberries.

Step 3

Heat a pan over medium heat, add the butter 1/2 cup at a time forming circular pancakes, cook until bubble form on the top, about 2-4 minutes, flip and cook until lightly golden brown, about 2-4 minutes. Leave the strawberry solids in the syrup and puree in a food processor or blender. Replace the strawberries with blueberries or blackberries, cherries, peaches, etc.

04 Author

jiafei

126 Recipes

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