Recipes

Lemon Ricotta Hotcakes with Blueberry Syrup

These hotcakes combine the richness of ricotta cheese with bright lemon zest for a light, fluffy texture. The batter can be prepared ahead of time and refrigerated overnight. For best results, cook the hotcakes just before serving and pair them with the homemade blueberry syrup while still warm.
Serves 4
Prep Time 5 min
Cook Time 25 min
Print Recipe

Ingredients

  • Hotcakes

    • 3 large eggs
    • 2 large egg whites
    • 1 cup (250 mL) smooth ricotta cheese
    • ¼ cup (60 mL) butter, melted
    • 2 tbsp (30 mL) granulated sugar
    • 1 tbsp (15 mL) lemon zest, grated
    • ¼ tsp (1.25 mL) salt
    • 1 ½ cups (375 mL) all-purpose flour

  • Blueberry syrup - Makes 1 cup

    • 2 cups (500 mL) blueberries, fresh or frozen
    • 2 cups (500 mL) maple syrup
    • 2 tsp (10 mL) lemon juice

Instructions

  • Hotcakes

    • Step 1

      In a medium bowl, whisk together whole eggs, ricotta, butter, sugar, lemon zest, and salt until smooth. Stir in flour just until combined.

    • Step 2

      In another bowl, whisk egg whites until stiff peaks form. Using a spatula, gently fold whites into batter until well combined.

    • Step 3

      Set a greased, large non-stick skillet over medium heat. Drop in heaping tablespoons of batter to form small, round hotcakes. Cook until golden, about 1 1/2 minutes per side. Serve hotcakes warm with Blueberry Syrup.

  • Blueberry syrup

    • Step 1

      In a medium saucepan, combine all ingredients. Bring to a boil over medium high heat, then reduce heat to low and simmer, stirring occasionally, until blueberries are very soft. Remove pan from heat and, using a potato masher, mash blueberries.

    • Step 2

      Strain mixture through a fine-mesh sieve set over a bowl. Discard blueberry pulp. Pour syrup into an airtight container and refrigerate.

Nutrition Facts

Per serving
Calories698
Fat21 g
Saturated Fat12 g
Trans Fat0 g
Carbohydrate111 g
Fibre3 g
Sugars62 g
Protein19 g
Sodium417 mg

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