Lemon Ricotta Pancakes Recipe with Blueberry Syrup: A Tangy Breakfast Treat

Recipes are all about sharing. Sharing the method and technique, and ultimately sharing the food across the table with family and friends. I love getting recipe recommendations, and a friend shared this one with me.

Pancakes are a breakfast staple loved by all, but these Lemon Ricotta Pancakes take it to the next level with their tangy flavor and fluffy texture. Combining the zest and juice of fresh lemons, creamy ricotta cheese, and a medley of fresh berries, this recipe creates a delightful treat perfect for breakfast or brunch.

Cooking pancakes requires patience—heat management is key. Too hot, and you risk a burnt outside with an uncooked middle. Too low, and you’ll be waiting ages for those telltale bubbles to form. But with this recipe, you’ll master the art of pancakes in no time.

These fluffy lemon pancakes are elevated by a homemade blueberry syrup that’s sweet, tangy, and easy to prepare. The combination of flavors from lemons, raspberries, blueberries, and ricotta cheese will have you reaching for seconds. Make the batter the night before to save time, and you’ll never go back to pancake mixes again.

Recipe: Lemon Ricotta Pancakes

Makes: 4 to 6 pancakes (2 servings)

Ingredients:

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd [I didn't use this]
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Click here for the recipe.

Recipe: Blueberry Syrup

Ingredients:

3 cups blueberries
1/2 cup maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch

Instructions:

Combine all ingredients in a saucepan over medium heat. Bring to a boil and stir occasionally. Simmer for about 2 minutes and set aside.

Make-Ahead Friendly: Prepare the batter ahead of time for a stress-free morning.

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Bottles & Bites on Natalie MacLean's Blog (August column)

My latest column on Natalie MacLean's blog is a pairing of Zinfandel and spicy BBQ sauce.
Check it out!

Gâteau Basque Recipe: A Classic Almond Pastry Cream Delight

Is it a cake or a pie? The Gâteau Basque blurs the lines between both, offering a crispy crust and a luscious almond-flavored pastry cream filling. If you love the rich, velvety texture of crème pâtissière, this traditional dessert from the Basque region of Spain is a must-try.

The Basque Country, situated between Spain and France, is known for its unique culinary traditions, and Gâteau Basque is one of its signature desserts. With its buttery crust and creamy almond filling, it’s a perfect balance of texture and flavor.

Despite its name, it's not really a gâteaux, or cake, but rather two layers of buttery, crumbly crust filled with pastry cream. As it bakes, the crust and filling meld into one delicious whole.
- Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber

Recipe: Gâteaux Basque (Almond-Filled Basque Cake)

Serves: 8

Ingredients:

Gâteaux Basque 1 1/2 cups all-purpose flour 3/4 cup cake flour 1 cup sugar Pinch salt 1 lemon, zested 12 tablespoons unsalted butter, cut into small pieces and softened 1 whole egg 2 egg yolks
Almond Pastry Cream 1 cup milk 1 teaspoon vanilla extract 2 egg yolks 1/4 cup sugar 1/4 cup all-purpose flour 1 ounce fine-ground almonds (about 1/4 cup)
1 egg, lightly beaten, for glazing Unsalted butter for pastry cream and tart pan

Instructions:

1 Prepare the Pastry Cream (Crème Pâtissière):

• Heat the milk and vanilla in a saucepan until it reaches a boil.
• In a stand mixer, whisk together egg yolks and sugar until smooth.
• Gradually fold in flour and ground almonds.
• Slowly drizzle the boiled milk into the yolk mixture while whisking continuously.
• Return the mixture to the heat and bring it to a gentle boil, simmering for 5 minutes while stirring constantly.

2. Cool the Pastry Cream:

• Pour the cream into a shallow pan, cover with plastic wrap, and optionally dot with butter to prevent a skin from forming.

3. Assemble the Gâteau Basque:

• Use a food processor to prepare the dough for the crispy crust.
• Layer the pastry cream filling inside the crust.

4. Bake:

• Bake at 350°F for 50 to 60 minutes until the crust is golden and crisp.

You can find the recipe for Gâteaux Basque (Almond-Filled Basque Cake) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
I loved the crust, but I would fill it with more than just almond pastry cream next time.

More Almond-Inspired Desserts
Ask Chef Dennis: Home » Recipes » Cake Recipes Gateau Basque {Basque Cake Recipe}
Epicurious: Gâteau Basque

Next Time
Meringue in Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) page 464

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

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