Irresistible Cherry and Limon Ricotta Pancakes Recipe

Cherry and limon ricotta pancakes are like a cheerful dance party for your taste buds, bursting with sweet and tangy flavors that make breakfast feel like a celebration. Imagine fluffy pancakes infused with the brightness of fresh cherries and the zesty kick of lemon, all draped in velvety ricotta. Mini berry Dutch babies Lemon blueberry cheesecake Each bite promises a delightful explosion of flavor that will have you craving more, whether it’s a lazy Sunday morning or an impromptu Tuesday brunch. Lemon curd brulee cookies Berry oatmeal cheesecake bars.

The first time I whipped up these cherry and limon ricotta pancakes, I was trying to impress my friends during a weekend getaway. Let’s just say, they were so good that my friend Jake almost proposed to me—he was convinced these pancakes were the key to eternal happiness! The perfect dish for any occasion, they bring joy not just on special mornings but also on those quiet moments when you need a little pick-me-up. For more inspiration, check out this Refreshing Strawberry Bliss Frappuccino recipe.

I remember the looks on my friends’ faces as they savored each bite of these pancakes; it was pure delight!

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ricotta Cheese: Use fresh ricotta for a creamy texture that elevates the pancake experience.
• Fresh Cherries: Opt for ripe cherries for sweetness; pit them before adding to the batter.
• All-Purpose Flour: Standard flour works best; it gives the pancakes structure while keeping them fluffy.
• Granulated Sugar: A dash of sugar enhances the flavors without overpowering the fruit’s natural sweetness.
• Baking Powder: This ingredient ensures your pancakes rise beautifully, creating that light and airy texture we all love.
• Lemon Zest and Juice: Fresh zest adds brightness while juice brings tangy flavor; both are essential for that lemony punch.
• Eggs: They bind everything together and help create a fluffy pancake; use large eggs for best results.
• Milk: Whole milk provides necessary moisture; feel free to substitute with your favorite non-dairy option.
• Butter: Melted butter adds richness and flavor; it also helps prevent sticking when cooking the pancakes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather Your Ingredients

Start by collecting all your ingredients on the countertop. This step makes cooking smoother and keeps you organized as you prepare these cherry and limon ricotta pancakes.

Prepare the Cherry Mixture

In a small bowl, mix pitted cherries with a bit of sugar to draw out their juices. Set this aside so they can soak in sweetness while you prepare the batter.

Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, sugar, and a pinch of salt until well combined. This step ensures even distribution of ingredients for perfectly fluffy pancakes.

Combine Wet Ingredients

In another bowl, beat together eggs, ricotta cheese, milk, melted butter, lemon juice, and zest until smooth. The mixture should look creamy and smell wonderfully citrusy.

Combine Wet and Dry Mixtures

Gently fold the wet ingredients into the dry mixture using a spatula until just combined. Avoid over-mixing; lumps are okay! This preserves the airy texture that’s key to great pancakes.

Cook Pancakes

Heat a non-stick skillet over medium heat and grease lightly with butter. Pour about 1/4 cup of batter onto the skillet per pancake. Cook until bubbles form on top and edges look set before flipping—about 3-4 minutes per side.

Serve Warm

Once golden brown on both sides, serve these cherry and limon ricotta pancakes warm with extra cherries on top or drizzle with maple syrup. Enjoy every bite while soaking in their delightful aroma! For more inspiration, check out this Strawberry Delight Cake Roll recipe.

These cherry and limon ricotta pancakes are not just food; they’re an experience waiting to happen at your breakfast table! Happy cooking!

Perfecting the Cooking Process

Start by mixing dry ingredients separately, then combine with wet ingredients for a smooth batter. Cook on a preheated skillet until golden brown, flipping once.

Add Your Touch

Feel free to swap cherries for your favorite fruit like blueberries or strawberries. A dash of vanilla extract can also elevate the flavor profile beautifully.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in a skillet or toaster oven to preserve their fluffy texture.

Creating these delightful cherry and limon ricotta pancakes brings back wonderful memories of lazy Sunday mornings spent with my family, indulging in sweet flavors and laughter around the table.

FAQ

Can I use frozen cherries for cherry and limon ricotta pancakes?

Yes, but thaw them first and drain excess moisture before mixing into the batter.

What can I serve with cherry and limon ricotta pancakes?

They pair beautifully with maple syrup, whipped cream, or even yogurt for added creaminess.

How do I make gluten-free cherry and limon ricotta pancakes?

Substitute regular flour with almond flour or gluten-free all-purpose flour for a delicious alternative.

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Cherry and Limon Ricotta Pancakes

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• Author: Teprod
• Total Time: 30 minutes
• Yield: Serves 4 (about eight pancakes) 1x

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Description

Cherry and limon ricotta pancakes deliver a delightful burst of flavor, marrying sweet cherries with zesty lemon for a breakfast experience that feels like a celebration. Fluffy and rich, these pancakes are draped in creamy ricotta, making them a perfect treat for any occasion—whether it’s a leisurely weekend brunch or a quick weekday breakfast. The balance of tangy and sweet will have everyone reaching for seconds!

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup whole milk (or non-dairy alternative)
• 1/4 cup melted butter
• Zest and juice of 1 lemon
• 1 cup fresh cherries, pitted

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Instructions

1. In a small bowl, combine pitted cherries with 1 tbsp sugar; set aside to macerate.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. In another bowl, mix eggs, ricotta, milk, melted butter, lemon zest, and juice until smooth.
4. Gently fold the wet mixture into the dry ingredients until just combined; lumps are fine.
5. Heat a non-stick skillet over medium heat and lightly grease. Pour about 1/4 cup batter for each pancake; cook until bubbles form on top (about 3-4 minutes), then flip and cook until golden brown.
6. Serve warm with extra cherries or maple syrup.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes (approx. 150g)
• Calories: 320
• Sugar: 14g
• Sodium: 270mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 90mg

Keywords: For added variety, substitute cherries with blueberries or strawberries. Adding vanilla extract can elevate the flavor profile significantly.