Go Back
A plate of pancakes topped with blueberry syrup and whipped ricotta

Blueberry Buttermilk Pancakes with Lemony Whipped Ricotta

Print Recipe Pin Recipe
Prep Time 40 minutes
Servings: 3 people
Ingredients Method

Ingredients
  

Lemon Whipped Ricotta
  • 500 grams ricotta
  • 1/2 cup powdered sugar
  • 1/2 whole lemon zest (other half will be used in syrup)
  • 1/2 whole lemon juice (other half will be used in syrup)
Blueberry Syrup
  • 12 oz blueberries
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1/2 whole lemon zest
  • 1/2 whole lemon juice
Pancakes
  • 2 whole eggs
  • 250 grams buttermilk
  • 180 grams all-purpose flour
  • 35 grams granulated sugar
  • 25 grams malted milk powder (optional)
  • 15 grams baking powder
  • 5 grams salt
  • 70 grams melted butter

Method
 

Lemon Whipped Ricotta
  1. Combine all ricotta, powdered sugar, lemon juice, and lemon zest in a small mixing bowl
  2. Whisk by hand or with a mixer until light and fluffy. Cover and store in the fridge until needed.
Blueberry Syrup
  1. Combine blueberries, water, sugar, lemon zest, and lemon juice in a small pot.
  2. Heat pot on medium heat until simmering.
  3. Crush blueberries to your liking with the syrup is simmering.
  4. Simmer syrup until it coats the back of a spoon.
Pancakes
  1. Combine eggs and buttermilk in a glass or metal bowl or the top part of a double boiler.
  2. Heat a small amount of water over low heat in a small pot until simmering and place the bowl on top.
  3. Whisk eggs until it reaches body temperature. You can test by touching or using a thermometer. The eggs and buttermilk should look smooth and fully mixed.
  4. In a separate, medium sized mixing bowl, sift together the flour, sugar, baking powder, salt, and malt powder if using.
  5. Mix the egg/buttermilk mixture into the dry ingredients until just combined.
  6. Melt the butter, and mix into the pancake batter until there are just small lumps left in the batter.
  7. Heat a cast iron pan over medium heat and wait until the pan is hot. Oil or butter the pan and pour in batter to the size of your liking. I use a 1/2 cup measure to scoop the batter.
  8. Flip pancakes when the top looks bubbly and cook until the bottom is golden brown.
  9. Top pancakes with blueberry syrup and ricotta and enjoy!