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 require patience at the griddle. Heat can't be too hot and if it's too low, you'll be standing at the stove for a long time waiting for those bubbles to slowly appear. If you cook them too fast, the middle is just batter. And who wants to eat batter, unless it's of the cookie dough variety.

This combination of lemons, raspberries, and blueberries with some ricotta cheese for tang will have you making this batter again and again. You could even make the batter the night before, and that beats a pancake mix any day.

Recipe for Lemon Ricotta Pancakes

Makes 4 to 6 pancakes (2 servings)

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 for Blueberry Syrup

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

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


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