Lemon Ricotta Pancakes with Blueberry Syrup

Name: Lemon Ricotta Pancakes with Blueberry Syrup
Yield: Makes 10 to 12; Serves 4
Ingredients: 1⅓ cups (325 ml) ricotta; 1 cup (145 g) blueberries; 1½ tablespoons grated lemon zest (from about 2 lemons); 4 large eggs, separated; 1 cup (240 ml) pure maple syrup; ½ cup (65 g) all-purpose flour; Confectioners’ sugar; 1½ tablespoons granulated sugar; 6 tablespoons (90 g) unsalted butter, melted and cooled, plus more for the griddle

Preparation info

Makes 10 to 12; Serves
4

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

There is the occasional person that comes to brunch at BarBacon who just doesn’t like bacon. We keep these on the menu for those people—and because they are delicious, light, and lemony. Even the bacon lovers eat them. I like to think of them as palate cleansers between the bacon dishes. Smart.

Ingredients

1 cup (240 ml) pure maple syrup
1 cup (145

Vegetarian
Breakfast

Method

In a medium saucepan, bring the maple syrup to a boil over high heat. Add the blueberries and cook for 1 minute. Remove from the heat, cover, and let steep while you make the pancakes.

In a medium bowl, combine the egg yolks, ricotta, butter, and lemon zest and whisk until smooth. In a large bowl, stir together the flour and granulated sugar.

In a separate large bowl, with a cle