Brighten Your Morning with Effortless Cherry and Lemon Ricotta Pancakes

Make any breakfast feel like a special occasion with these unbelievably easy and elegant Lemon Ricotta Pancakes, perfectly paired with sweet-tart cherry preserves. Light, fluffy, and bursting with fresh flavor, they’re the perfect way to add a touch of sunshine to your day, whether it’s a lazy weekend or a thoughtful gesture for someone special.

This recipe, featuring the quality of Bonne Maman Cherry Preserves, elevates simple pancakes into a memorable culinary experience.

Why You’ll Love This Recipe

Forget complicated brunch reservations! These Cherry and Lemon Ricotta Pancakes offer a gourmet breakfast experience in the comfort of your own home. Here’s why they’ll become your new favorite:

• Remarkably Easy: Don’t let the fancy name fool you; these pancakes are straightforward to make, perfect for home cooks of all levels.
• Incredible Texture: The addition of ricotta cheese creates an incredibly light and moist crumb that’s far superior to standard pancakes.
• Bright, Fresh Flavor: Zesty lemon and sweet cherry preserves are a match made in heaven, offering a delightful balance of sweet and tart in every bite.
• Versatile: While perfect for a special occasion like Mother’s Day, they’re simple enough to whip up for a delightful weekend breakfast or brunch.
• High-Quality Pairing: Featuring Bonne Maman Cherry Preserves, made with natural ingredients and no high fructose corn syrup, artificial coloring, or preservatives, enhances the natural fruit flavor of the dish.

Ingredients

Yields: 4 servings

• 1 cup milk
• 1 cup ricotta cheese (whole milk ricotta recommended for best texture)
• 3 large egg yolks
• 3 large egg whites
• ½ teaspoon vanilla extract
• ¼ cup granulated sugar
• 1 large lemon, zested and juiced (about 1 tablespoon zest and ¼ cup juice)
• 1 cup all-purpose flour
• ½ cup cake flour (or substitute with more all-purpose flour + 2 tablespoons cornstarch)
• 1 tablespoon baking powder
• ¼ teaspoon salt
• Butter, for greasing the griddle or pan
• Bonne Maman Cherry Preserves, for serving
• Powdered sugar, for dusting (optional)
• Maple syrup, for serving (optional)

Step-by-Step Instructions

Follow these simple steps for perfect Cherry and Lemon Ricotta Pancakes:

1. In a large mixing bowl, whisk together the milk, ricotta cheese, egg yolks, vanilla extract, granulated sugar, lemon juice, and lemon zest until well combined and relatively smooth. A few small lumps of ricotta are okay.
2. In a separate medium bowl, whisk together the all-purpose flour, cake flour (or substitute), baking powder, and salt.
3. Add the dry ingredients to the wet ingredients and whisk gently until just combined. Be careful not to overmix; a slightly lumpy batter is desirable for tender pancakes.
4. In a clean, small bowl, whisk the egg whites with an electric mixer or by hand until soft peaks form.
5. Gently fold the whisked egg whites into the ricotta batter using a spatula. Use a cutting and folding motion to incorporate the air without deflating the whites.
6. Heat a griddle or a non-stick frying pan over medium heat. Lightly grease the surface with butter.
7. Pour about ⅓ cup of batter onto the hot griddle for each pancake, leaving some space between them.
8. Cook for 1-2 minutes per side, or until bubbles begin to appear on the surface and the edges look set. The underside should be golden brown.
9. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Adjust the heat as needed to prevent burning while ensuring the centers are cooked.
10. Remove cooked pancakes from the griddle and repeat with the remaining batter, greasing the pan as needed for each batch.
11. Serve stacks of warm pancakes topped generously with Bonne Maman Cherry Preserves. Dust with powdered sugar and drizzle with maple syrup if desired. Enjoy immediately!

You Must Know

• Ricotta Quality: Using whole milk ricotta cheese will generally result in richer, more tender pancakes compared to part-skim. Ensure your ricotta isn’t excessively watery; draining it slightly beforehand can help.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, leading to tougher pancakes. Mix just until the dry ingredients are incorporated.
• Soft Peaks are Key: Gently folding in egg whites whipped to soft peaks is crucial for achieving the light and airy texture of these ricotta pancakes.
• Griddle Temperature: Maintaining a consistent medium heat is important for even cooking. If the griddle is too hot, the outside will burn before the inside is cooked. Too low, and the pancakes may be dense.
• Bubbles Indicate Readiness: Wait for bubbles to form and the edges to set before flipping. This ensures the pancake is structurally ready to be turned.

Make Ahead and Storage

While best enjoyed fresh, you can prepare components or store leftovers:

• Batter: The wet and dry ingredients can be measured out ahead of time. Combine the wet ingredients (excluding egg whites) and store covered in the refrigerator for up to 24 hours. Combine the dry ingredients in a separate bowl. When ready to cook, whisk the egg whites, fold them into the wet mixture, then gently combine with the dry ingredients.
• Cooked Pancakes: Allow cooked pancakes to cool completely on a wire rack. Store in an airtight container in the refrigerator for up to 3-4 days.
• Freezing Cooked Pancakes: For longer storage, cool completely and stack pancakes with parchment paper in between to prevent sticking. Wrap the stack tightly in plastic wrap and then in aluminum foil or place in a freezer-safe bag. Freeze for up to 1-2 months.
• Reheating: Reheat refrigerated pancakes in a toaster, microwave, or on a lightly greased griddle over medium heat until warmed through. Reheat frozen pancakes directly from the freezer using the same methods, adding a little extra time.

Seasonal Variations

While cherry is a classic pairing, you can easily adapt the fruit preserves to the season:

• Spring: Strawberry or apricot preserves
• Summer: Raspberry or blueberry preserves
• Fall: Apple butter or fig preserves
• Winter: Cranberry or orange marmalade

Serving Suggestions

These Cherry and Lemon Ricotta Pancakes are delightful on their own with preserves, but here are a few ways to elevate your serving:

• Classic: Bonne Maman Cherry Preserves, a dusting of powdered sugar, and a drizzle of maple syrup.
• Creamy: Add a dollop of whipped cream or a scoop of vanilla bean ice cream (for a dessert-like twist!).
• Fresh Fruit: Alongside the preserves, add fresh berries or sliced stone fruit.
• Lemon Kick: Offer extra lemon wedges for those who love an extra burst of citrus.
• Savory Side: Pair with crispy bacon or sausage for a complete breakfast spread.

No-Bake Alternative

Craving the flavor profile but don’t want to cook? Consider a no-bake parfait:

Layer Greek yogurt or ricotta cheese with granola, Bonne Maman Cherry Preserves, and fresh lemon zest for a quick and easy alternative that captures the essence of the pancakes.

Pro Tips

• Use a Scoop: For uniformly sized pancakes, use a ¼ cup or ⅓ cup measuring cup or an ice cream scoop to portion the batter onto the griddle.
• Rest the Batter (Optional but Recommended): Letting the batter rest for 5-10 minutes after combining the wet and dry ingredients allows the flour to hydrate and the leavening agents to start working, potentially leading to slightly fluffier pancakes. However, avoid resting for too long once the egg whites are folded in, as the air can deflate.
• Adjust Heat: Pay attention to your griddle or pan and adjust the heat down slightly for subsequent batches as the pan retains heat.
• Keep Warm: As you finish cooking pancakes, you can keep them warm in a single layer on a baking sheet in a low oven (around 200°F or 90°C) while you finish the remaining batter.

Frequently Asked Questions

Q: Can I use all-purpose flour instead of cake flour?

A: Yes, you can substitute the cake flour with an equal amount of all-purpose flour, although the texture might be slightly less tender. For a closer substitute, use 1 cup + 2 tablespoons of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch.

Q: Can I use low-fat ricotta?

A: While you can use low-fat ricotta, whole milk ricotta is recommended for the best flavor and texture in these pancakes. Low-fat ricotta may result in a slightly less rich and tender outcome.

Q: Can I make the batter the night before?

A: You can prepare the wet ingredients (milk, ricotta, egg yolks, vanilla, sugar, lemon juice, and zest) and the dry ingredients (flours, baking powder, salt) separately the night before and store them covered in the refrigerator. In the morning, whisk the egg whites, fold them into the wet mixture, and then gently combine with the dry ingredients just before cooking. Avoid mixing the complete batter with the egg whites and leavening agents too far in advance.

Q: How do I know when to flip the pancakes?

A: Look for bubbles to form on the surface of the pancake and for the edges to appear set and slightly dry. The underside should be golden brown.

Q: What if my pancakes are sticking to the pan?

A: Ensure your griddle or pan is properly heated to medium heat and is well-greased with butter between batches.

Q: Can I add fruit directly to the batter?

A: While possible, adding large amounts of wet fruit directly into ricotta pancake batter can sometimes make them too moist and difficult to cook through. Serving fruit on top with the preserves is generally recommended for this recipe.

Make your next breakfast or brunch unforgettable with these delightful Cherry and Lemon Ricotta Pancakes. Their light texture and vibrant flavors are sure to impress!

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