Cooking With Bwog: Lemon Ricotta Pancakes With Berry Compote
Written by Mary Welsh
This Bwogger teamed up with a special guest to make Lemon Ricotta Pancakes– an ideal breakfast for a rainy Sunday morning. Pair your fluffy stack with Smashed Berry Compote and you’ve got the perfect way to start your day.
Undoubtedly you’ve seen this famous creation on the menu of Sarabeth’s, the Blair Waldorf approved brunch spot of Manhattan. But why pay upwards of $20 for a plate of cakes when you can make ‘em at home so easily? Dollop on some mixed berries, decorate your table with flowers and lace doilies, and put on a Lana Del Rey playlist to experience breakfast like the Queen Bee of the UES.
Lemon Ricotta Pancakes, adapted from Huffington Post
- ¾ c flour
- 1 TB baking powder
- ¼ tsp salt
- 2 TB white sugar
- ½ c ricotta cheese (full fat)
- 2 eggs
- ⅔ c whole milk
- 1 lemon, juice and zest
- Mix dry ingredients (flour through sugar) in one bowl.
- Whisk wet ingredients (including lemon juice and zest) into a separate bowl.
- Pour wet ingredients into dry and mix with a spoon. Be careful not to overmix.
- Heat skillet/griddle over medium heat and grease with butter. Greasing your pan will not only enhance the delectability of your pancakes, but it will also ensure that nothing sticks.
- For each pancake, use ¼ cup of batter. Cook cakes until golden brown on either side. Be sure not to overcrowd your pan.
- Serve with butter, powdered sugar, lemon zest, or whatever your heart desires. Bwog recommends this mashed berry compote.
Mixed Berry Compote (makes a large batch)
- Berries of choice (Bwog opted to use a whole bag of frozen mixed berries, but use whatever you have on hand, fresh or frozen.)
- Lemon juice (Add to taste. Bwog used the juice of one lemon.)
- Boil berries in a small or medium saucepan. (If needed, add water to change the consistency to your preference. This Bwogger likes it thicccck.)
- Mash berries with a fork or whatever utensil you have on hand to your liking.
- Add lemon juice. If you’re feeling fancy, throw in some additional lemon zest.
- Keep on heat until you achieve desired texture.
What to do with Extra Ricotta and Berry Compote?
- Bwog has heard that putting ricotta on oatmeal with fruit and honey is a thing to do. Let us know if you try it.
- Alternatively, put berry compote on your oatmeal and drizzle with melty nut butter.
- Put ricotta on toast and serve with tomatoes, basil and balsamic vinegar.
- Eat your leftover berry mash with yogurt and granola. Trust us, it’s delicious.
Pictures Via Bwog Staff
Tags: better than sarabeth's, cooking with bwog, gossip girl style, I want to make this someone offer me their kitchen, lemon ricotta pancakes, queen bee, stacks on stacks on stacks, this is such a wholesome series