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Pancakes are a beloved breakfast staple, cherished for their versatility and ability to adapt to a variety of flavors and textures. Among the countless variations, Zesty Lemon Ricotta Pancakes stand out as a refreshing and delightful choice. The combination of the bright, zesty notes of lemon with the creamy richness of ricotta cheese creates a dish that is not only delicious but also visually appealing. This recipe promises to elevate your breakfast experience, offering a delightful balance of flavors that will leave you craving more.

Lemon Ricotta Pancakes with Berries

Start your mornings on a bright note with Zesty Lemon Ricotta Pancakes paired with a delicious berry compote. This vibrant breakfast option features the unique creaminess of ricotta, light and fluffy textures, and a refreshing hint of lemon. Ideal for leisurely weekends or special occasions, these pancakes not only taste amazing but also offer nutritional benefits thanks to protein-rich ricotta and antioxidant-packed berries. Elevate your brunch game with this delightful 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 over medium heat, combine the mixed berries, maple syrup (or honey), and lemon juice.

      - Gently stir until the mixture starts to bubble and the berries soften; this should take about 5-7 minutes.

        - Remove from heat and set aside. If desired, you can mash some of the berries for a chunkier texture or leave them whole.

          Make the Pancake Batter:

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

              - In a separate bowl, sift together the flour, sugar, baking powder, and salt.

                - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.

                  Cook the Pancakes:

                    - Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.

                      - Pour about 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.

                        - Flip the pancakes and cook for an additional 2 minutes or until golden brown on both sides. Adjust heat as necessary to prevent burning.

                          Serve:

                            - Stack the pancakes on a plate and top with warm berry compote. Garnish with fresh mint leaves if desired.

                              - Serve with additional maple syrup or honey on the side for drizzling.

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