Lemon Ricotta Pancakes with Raspberry-Maple Syrup

by Nicole Boyd

Being the sheer pancake nut that I am, I have tried many-a-flapjack in many-a-place. Of the countless pancake dishes I have had the pleasure of eating, the Lemon Ricotta Souffle Pancakes served at San Francisco’s MyMy Coffee Shop are easily one of my favorites. Aside from having an ideal balance of fluffiness, crispiness, sweetness, and tartness, the griddle-made confections are distinguished by the pockets of ricotta cheese dispersed wonderfully throughout each bite. The following recipe is my own homemade take on MyMy’s flawless dish, and, if I do say so myself, they come pretty close to mimicking the dining experience I had in San Fran. Like the MyMy soufflé pancakes, my flapjacks boast a harmonious flavor/texture profile of sweet, tart, fluffy, and crispy that is complemented beautifully by the pillow of ricotta chilling out in the center (achieved by dropping the cheese into the cakes while they are cooking). Full foodgasm is achieved by topping these babies with homemade raspberry-maple syrup, fresh berries, powdered sugar, and even an extra dollop of ricotta if that’s what ya like!

You'll need

  • For syrup:
  • 2 tablespoons water
  • 5 tablespoons maple syrup
  • 4-5 oz raspberries
  • Pinch lemon zest
  • For pancakes:
  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Here's how

  1. For Syrup:
  2. Combine raspberries, water, and maple syrup in a small saucepan. Bring the mixture to a gentle boil over medium-high heat, give the mixture a stir, and reduce the heat to a low setting. Cover the saucepan and let the syrup simmer, stirring occasionally until the berries have disintegrated.
  3. Take off the heat to let the mixture thicken and add a pinch of zest from the lemon you are using for the pancakes. Give a quick stir before serving.
  4. For Pancakes:
  5. In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  6. In a large bowl, mix milk, eggs, cooled butter, vanilla, the zest of approximately 1/2 lemon, and the juice of approximately 1 lemon (I say approximately because I squeezed the fruit by hand and most likely did not use it to its fullest). Measure out 3/4 cup of ricotta cheese into a small bowl and set aside.
  7. Add the dry and ingredients to the wet ingredients and stir to combine. The desired batter consistency should still have some tiny lumps. We like the lumps

About the Author

Nicole Boyd

Hey there! I'm Nicole, a college student subject to foodgasms and existential crises on the daily and the "brains" (if I may be so bold) behind the blog, The Collegiate Gastronomer. As I am currently in the throes of university living, I have a wide variety of interests - academic and... Read Full Bio

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