Name: Lemon & Ricotta Hotcakes with Blueberry Syrup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup ricotta cheese; 1 cup all-purpose flour; 2 tablespoons baking powder; 2 tablespoons sugar; 1 piece Zest of 1 lemon; 2 pieces eggs; 1 cup milk; 1 teaspoon vanilla extract; a pinch salt; 1 cup fresh blueberries; 1/2 cup water; 1/4 cup sugar

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INTRODUCTION

Lemon & Ricotta Hotcakes with Blueberry Syrup is a delightful dish that brings together the zesty taste of lemons and the creamy texture of ricotta. This recipe is not only delicious but also easy to prepare. The hotcakes are fluffy and light, making them perfect for breakfast or brunch. Topped with a sweet blueberry syrup, they create a perfect balance of flavors. In this article, we will explore why you will love this recipe, how to make it, and everything else you need to know to enjoy these amazing hotcakes.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love Lemon & Ricotta Hotcakes with Blueberry Syrup. First, they are incredibly tasty. The lemon adds a refreshing flavor, while the ricotta makes the hotcakes fluffy and rich. Second, they are easy to make. You don’t need to be a skilled cook to whip up this dish. The steps are simple, and you can follow them easily. Finally, they are versatile. You can enjoy these hotcakes for breakfast, brunch, or even as a dessert. With a drizzle of blueberry syrup on top, they become a treat for any time of the day.

HOW TO MAKE Lemon & Ricotta Hotcakes With Blueberry Syrup

EQUIPMENT NEEDED

To make Lemon & Ricotta Hotcakes with Blueberry Syrup, you will need some basic kitchen tools. Here’s what you will need:

Mixing bowls
Whisk
Measuring cups and spoons
Non-stick frying pan or griddle
Spatula
Saucepan (for the blueberry syrup)

Ingredients You’ll Need :

1 cup ricotta cheese
1 cup all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
Zest of 1 lemon
2 eggs
1 cup milk
1 teaspoon vanilla extract
A pinch of salt
1 cup fresh blueberries (for syrup)
1/2 cup water (for syrup)
1/4 cup sugar (for syrup)

STEP-BY-STEP INSTRUCTIONS :

Make the Blueberry Syrup: In a small saucepan, combine the blueberries, water, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally. Once it boils, lower the heat and let it simmer for about 10 minutes. The blueberries will burst, and the mixture will thicken slightly. Remove from heat and set aside.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, sugar, lemon zest, and a pinch of salt. Mix well with a whisk.
Mix Wet Ingredients: In another bowl, beat the eggs. Add the ricotta, milk, and vanilla extract to the eggs. Mix until smooth and well combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix; some lumps are okay.
Cook the Hotcakes: Heat a non-stick frying pan or griddle over medium heat. Once hot, pour about 1/4 cup of the batter onto the pan for each hotcake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the hotcakes and cook for an additional 2 minutes on the other side, until golden brown.
Serve: Stack the hotcakes on plates and drizzle with the warm blueberry syrup. Enjoy!

HOW TO SERVE Lemon & Ricotta Hotcakes With Blueberry Syrup

Lemon & Ricotta Hotcakes with Blueberry Syrup are best served warm. Stack them on a plate and shower them with the blueberry syrup. You can also add a dollop of whipped cream or a sprinkle of powdered sugar for extra flavor. Serve them with fresh fruit on the side, such as sliced bananas or more blueberries, for a colorful and delightful breakfast or brunch spread.

STORAGE & FREEZING : Lemon & Ricotta Hotcakes With Blueberry Syrup

If you have leftover hotcakes, you can store them in an airtight container in the fridge for up to 3 days. They can also be frozen for longer storage. To freeze, let the hotcakes cool completely. Place them in a single layer in a freezer-safe container or bag. You can separate layers with parchment paper to prevent sticking. They will keep well in the freezer for about a month. To reheat, simply pop them in the toaster or warm them in a microwave until heated through.

SERVING SUGGESTIONS

Lemon & Ricotta Hotcakes with Blueberry Syrup can be served in many delightful ways. For a fun twist, you can serve them with sliced strawberries, raspberries, or even a mix of your favorite berries. A sprinkle of chopped nuts, like walnuts or pecans, can add a nice crunch. You can also serve them with yogurt for added creaminess. Pair these hotcakes with a cup of coffee or tea for a complete breakfast experience.

VARIATIONS

There are several ways to customize your hotcakes. If you want a different fruit flavor, try using strawberries or peaches instead of blueberries for the syrup. You can also add more flavor to the batter by stirring in a teaspoon of almond extract or a dash of cinnamon. For a healthier version, you may substitute whole wheat flour for all-purpose flour. You can even make mini hotcakes for a fun bite-sized treat.

FAQs

Can I use frozen blueberries for the syrup?
Yes, you can use frozen blueberries. They will work just as well, but you may need to cook them a bit longer for the syrup to thicken.
Can I make these hotcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the baking powder to ensure it is also gluten-free.
How can I make these hotcakes dairy-free?
You can use dairy-free ricotta and milk alternatives, such as almond milk or soy milk, to make the hotcakes dairy-free.
Can I make the batter ahead of time?
Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours, but give it a good stir before cooking, as it may thicken.

MAKE-AHEAD TIPS FOR Lemon & Ricotta Hotcakes With Blueberry Syrup

To save time, consider making the blueberry syrup ahead of time. It keeps well in the fridge for up to a week. You can also assess how many hotcakes you need and prepare the batter the night before. Just remember to let it sit at room temperature for about 30 minutes before cooking in the morning. This way, you’ll have a quick and delicious breakfast ready to enjoy. Happy cooking!