Last month when we were home for vacation, my sister, Kacey and her husband made these amazing Lemon Ricotta Pancakes… I wanted to share them with you because they’re my new favorites! I whipped up a at home, and served them alongside some homemade raspberry syrup – YUM!
Don’t be intimidated by the fancy name – these actually start with any pancake mix you have handy. We love New Hope Mills Buttermilk Pancake Mix – so much so, in fact, that Kacey brings bags of it from Pennsylvania to Maine to share with us all!
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
Smash the raspberries with a potato masher and combine with the sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. I used my hand blender to puree the sauce and served it just like that. If you’d like the seeds removed, you can strain it through a fine sieve. The sauce will keep in the refrigerator for up to two weeks.
Lemon Ricotta Pancakes
Pancake mix prepared as directed for 4-6 servings
Zest and juice of 1 lemon
1/4 cup ricotta
1 teaspoon cinnamon
Prepare the pancake mix as usual for 4-6 servings. Add in the ricotta and cinnamon, then zest and juice from the lemon. Mix to combine (but don’t beat).
Grease a hot griddle and pour circles of batter. Flip after a few minutes and finish cooking.
Be sure to serve them HOT with the raspberry syrup on the side. (A little whipped cream never hurt either! What?! I never said this was a healthy recipe!)