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Blueberry Ricotta Pancakes With Lemon Cream
Ingredients
Directions
For the Pancakes
1 c
all-purpose flour
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1 tsp
baking powder
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0.33 c
light brown sugar
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2 lg
eggs
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0.5 c
whole milk
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1.5 c
whole-milk ricotta cheese
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0
zest and juice of 1 lemon
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1 c
fresh blueberries
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0.5 tbsp
unsalted butter
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0
confectioner's sugar, for dusting
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For the Lemon Cream
8 oz
mascarpone
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0
zest and juice of 1 lemon
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Blueberry Ricotta Pancakes With Lemon Cream

Lemon-infused ricotta pancakes are a must for us, especially at the height of lemon season. We have made them with Eureka lemons as well as Meyer lemons, and both are equally heavenly.

6 servings

  1. To make the batter, place the flour, baking powder, brown sugar, eggs, milk, ricotta, and lemon zest and juice into a blender and blend until smooth.
  2. Pour half of the blueberries into a bowl and mash with a fork until broken up. Pour in the batter and mix to combine.
  3. To make the lemon cream, in a bowl, whisk together the mascarpone with the lemon zest and juice. Set aside.
  4. Place a large frying pan over medium heat. When the pan is hot, add the butter and swirl the pan to coat the bottom evenly.
  5. Working in batches, for each pancake pour 1/4 cup of the batter into the pan. Cook until small bubbles appear on the surface and the bottom is golden, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown and cooked through.
  6. Arrange the pancakes on a warm platter and cover with a kitchen towel to keep warm while you finish the rest.
  7. Toss the remaining blueberries into the hot pan and cook until warmed through, about 1 minute. To serve, sprinkle the pancakes with the blueberries and dust with the confectioner’s sugar. Serve the lemon cream on the side.

Reprinted with permission from “Citrus,” by Valerie Aikman-Smith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright © 2015 by Victoria Pearson.