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Understanding the ingredients in Zesty Lemon Ricotta Pancakes is essential to appreciating their delightful flavor and texture. Each component plays a crucial role in balancing the sweet and tangy elements that make this dish irresistible.

Lemon Ricotta Pancakes with Berries

Start your day off right with these delightful Zesty Lemon Ricotta Pancakes topped with a vibrant berry compote. This recipe combines creamy ricotta and zesty lemon for light, fluffy pancakes that are bursting with flavor. Perfect for any palate, the optional berry compote adds a sweet and fresh touch. Enjoy these pancakes as a wholesome breakfast option that’s not only delicious but also nutritious. Elevate your morning routine with this simple yet indulgent recipe!
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Ingredients
  

For the Pancakes:

1 cup ricotta cheese

2 large eggs

1/4 cup milk (whole or buttermilk)

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon vanilla extract

Butter or oil, for cooking

For the Berry Compote:

1 cup mixed berries (strawberries, blueberries, raspberries)

2 tablespoons maple syrup or honey

1 teaspoon lemon juice

Fresh mint leaves (optional, for garnish)

Instructions
 

Prepare the Berry Compote:

    - In a small saucepan set over medium heat, combine the mixed berries, maple syrup (or honey), and lemon juice. Stir gently to combine.

      - Allow the mixture to simmer until it begins to bubble and the berries soften, which should take about 5-7 minutes. Keep an eye on it, stirring occasionally to prevent sticking.

        - Once cooked, remove the saucepan from heat. If you prefer a chunkier texture, use a fork to lightly mash some of the berries while leaving others whole.

          Make the Pancake Batter:

            - In a mixing bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.

              - In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of the dry ingredients.

                - Gradually incorporate the dry ingredients into the wet mixture, using a spatula or wooden spoon to mix gently until just combined. Be cautious not to overmix; a few lumps in the batter are perfectly fine.

                  Cook the Pancakes:

                    - Preheat a non-stick skillet or griddle over medium heat, adding a small amount of butter or oil to coat the surface evenly.

                      - Pour about 1/4 cup of the pancake batter onto the heated skillet for each pancake. Cook until bubbles start to appear on the surface, which will take approximately 2-3 minutes.

                        - Carefully flip the pancakes and continue cooking for an additional 2 minutes, or until they are golden brown on both sides. Adjust the heat as necessary to avoid burning.

                          Serve:

                            - Stack the pancakes artistically on a plate and generously spoon the warm berry compote over the top. For a refreshing touch, garnish with fresh mint leaves.

                              - Optionally, serve additional maple syrup or honey on the side for those who enjoy an extra drizzle.

                                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (makes about 8 pancakes)