Lemon and Ricotta Pancakes Topped With Jam

  • Difficulty: Medium
  • 35 minutes
  • 4 servings

How much time has passed since you’ve made some excellent pancakes for breakfast or brunch? We think you should use ricotta for the topping, which is one of the healthiest cheeses out there. So mix it with milk and powdered sugar and flavor it with lemon. Pair the ricotta cream with some red currant jam for an extra textured topping.

Ingredients Needed for Lemon and Ricotta Pancakes Topped With Jam

For the pancakes:

3 eggs
½ cup sugar
1 teaspoon baking powder
½ cup melted butter
1½ cups of flour
½ cup milk

For the topping:

8 ounces of ricotta
½ cup powdered sugar
lemon zest
lemon juice
1 tablespoon milk
2 tablespoons of red currant jam

How to Cook Lemon and Ricotta Pancakes Topped With Jam

For the pancakes:
  1. Add the eggs, sugar, baking powder, melted butter, flour, and milk to the blender. Mix until even.
  2. Use this batter to make pancakes in a skillet over medium heat. You can use 2 tablespoons per pancake. You’ll get about 12 pancakes.
For the topping:
  1. Add the ricotta and powdered sugar to another bowl. Season with lemon zest and sprinkle with lemon juice.
  2. Mix until even, while adding the milk in the process.
  3. Serve the pancakes topped with ricotta cream and red currant jam.

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