The aroma of Cherry and limon ricotta pancakes wafts through the kitchen, promising a delightful breakfast experience. With each fluffy bite, you’ll taste the bright zing of lemon mingling with sweet cherries, creating a symphony of flavors that dance on your palate. For more inspiration, check out this breakfast recipes recipe.
Picture this: a lazy Sunday morning, sunlight streaming through the window, and you’re about to whip up these delectable pancakes. The anticipation builds as you think about impressing family or friends with this delightful dish. Whether you’re celebrating a special occasion or just treating yourself, these pancakes are sure to elevate your brunch game.
Why You'll Love This Recipe
- These Cherry and limon ricotta pancakes are easy to prepare, making them perfect for busy mornings
- The sweet-tart flavor combination creates an unforgettable taste experience
- Visually stunning with their vibrant colors, they will surely steal the spotlight on your table
- Versatile enough for breakfast or dessert, these pancakes can be enjoyed any time of day
I remember the first time I made these pancakes; my family was utterly amazed at how light and fluffy they turned out—definitely a breakfast win!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Ricotta Cheese: Use fresh ricotta for the best texture; it adds creaminess that makes the pancakes irresistible.
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Fresh Cherries: Opt for sweet cherries when in season; they add a burst of flavor in every bite.
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Lemon Zest: Freshly grated lemon zest brings an intense citrus aroma that will brighten up your pancakes.
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All-Purpose Flour: A staple ingredient; it provides structure while keeping the pancakes light.
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Baking Powder: Essential for fluffiness; make sure it’s fresh for optimal rise.
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Eggs: Use large eggs; they help bind everything together and add richness.
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Milk: Whole milk works best here, adding creaminess and moisture to the batter.
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Powdered Sugar: For sweetness; sprinkle it over finished pancakes like fairy dust for an elegant touch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Cherry and limon ricotta pancakes
Prepare your pancake batter by combining the dry ingredients first. In a large bowl, whisk together the flour and baking powder until well combined.
Mix in the wet ingredients next. In another bowl, beat together the ricotta cheese, eggs, milk, and lemon zest until smooth and creamy.
Combine wet and dry mixtures gently. Pour the wet mixture into the bowl with your dry ingredients, folding gently until just combined—don’t overmix!
Add in those glorious cherries last. Carefully fold in chopped cherries into your pancake batter for bursts of juicy sweetness.
Heat your skillet over medium heat. Add a pat of butter or oil to coat it lightly before pouring ladles of batter onto the skillet.
Cook until golden brown on both sides. Flip when bubbles form on top and edges look set—about 3-4 minutes per side should do it!
Serve warm with powdered sugar or syrup when ready! Stack those delicious cherry and limon ricotta pancakes high on a plate and drizzle with maple syrup or honey if desired.
Enjoy each bite as these fluffy beauties melt in your mouth!
You Must Know
- Cherry and limon ricotta pancakes are not just delicious; they’re a delightful treat that can elevate your breakfast game
- The combination of creamy ricotta and tart cherries creates a flavor explosion that will have everyone asking for seconds
Perfecting the Cooking Process
Begin by mixing the dry ingredients first, then gently fold in the wet ones to maintain fluffiness. Heat your skillet until it’s hot but not smoking for even cooking.
Add Your Touch
Feel free to swap cherries for blueberries or add a splash of vanilla extract for extra flavor. You can also garnish with whipped cream or a drizzle of honey.
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in a toaster or skillet until warm and fluffy again.
Chef's Helpful Tips
- For perfect cherry and limon ricotta pancakes, ensure your ingredients are at room temperature before mixing
- This helps achieve a smoother batter and better texture
- Avoid overmixing to keep them light and airy, ensuring each bite is fluffy perfection
Sharing my first attempt at cherry and limon ricotta pancakes was unforgettable; they were so good that my friends devoured them within minutes, leaving me with only crumbs!
FAQ
Can I use frozen cherries for this recipe?
Yes, frozen cherries work well; just thaw and drain excess liquid before using.
How do I make these pancakes gluten-free?
Substitute regular flour with a gluten-free blend for delicious results.
What can I serve with cherry and limon ricotta pancakes?
Serve with maple syrup, yogurt, or fresh fruit for added flavor and texture.
Cherry and Limon Ricotta Pancakes
- Total Time: 30 minutes
- Yield: Serves 4
Description
Cherry and limon ricotta pancakes offer a delightful twist on classic breakfast fare. Bursting with the sweetness of fresh cherries and the zing of lemon, these fluffy pancakes promise to elevate any brunch table. Perfect for lazy mornings or special occasions, they are both visually appealing and deliciously satisfying. Impress your family and friends with this easy-to-make recipe that combines creamy ricotta cheese with vibrant flavors, ensuring every bite is a treat.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup ricotta cheese
- 2 large eggs
- ¾ cup whole milk
- Zest of 1 lemon
- 1 cup fresh cherries, pitted and chopped
- Powdered sugar for serving
Instructions
- In a bowl, whisk together flour and baking powder.
- In another bowl, combine ricotta, eggs, milk, and lemon zest until smooth.
- Gently fold wet ingredients into dry ingredients; do not overmix.
- Add chopped cherries to the batter and fold gently.
- Heat a skillet over medium heat, lightly greased with butter or oil.
- Pour batter onto the skillet; cook until golden brown (about 3-4 minutes) on each side.
- Serve warm with powdered sugar or syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (200g)
- Calories: 390
- Sugar: 10g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg
Keywords: Feel free to substitute cherries with blueberries or add vanilla for extra flavor. For gluten-free options, use a gluten-free flour blend.
