Meyer Lemon Ricotta Pancakes With Blackberry & Sage Butter Topping

  1. Heat a griddle or large skillet over medium-low heat while you make the batter.
  2. Beat the ricotta, sour cream and egg yolks together. Combine the dry ingredients. Beat the egg whites until stiff but not dry.
  3. Stir the flour mixture into the ricotta cheese mixture, blending well but not beating.
  4. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
  5. Add about 1 tablespoon butter or oil to the griddle or skillet.
  6. When the butter is melted or the oil is hot, add the batter by the heaping tablespoon, until the pancake size you prefer is attained.
  7. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the bottom side is brown. Serve immediately; these will not hold.
  8. Over medium low heat, melt butter in a sauce pan
  9. Add sage leaves, whole to butter and let soften into butter until the butter is aromatic
  10. Add blackberries and a pinch of salt and cook, stirring, until blackberries just begin to soften
  11. Add sugar, and stirring frequently, continue cooking for 5 to 7 minutes, or until blackberries have formed a sauce.
  12. Add lemon juice, and reduce as necessary to form a thick syrupy topping.
  13. Remove sage leaves and serve.

lemon ricotta, ricotta cheese, sour cream, eggs, baking powder, flour, fresh meyer, lemon zest, sugar, salt, butter, butter topping, blackberries washed, fresh sage, sugar, butter, fresh meyer, salt

Taken from food52.com/recipes/10286-meyer-lemon-ricotta-pancakes-with-blackberry-sage-butter-topping (may not work)

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