berry crisp lemon ricotta pancakes

berry crisp lemon ricotta pancakes

Why wait for dessert to have your favorite fruit crisp? These berry crisp lemon ricotta pancakes let you kick off your day with this sweet treat.

Sometimes, you just have to go with your gut.

Literally.

Like when you’re fully intent on making lemon ricotta pancakes with strawberries but then your favorite ice cream cookbook just happens to open up to a page instructing you to mix a full on berry crisp INTO ICE CREAM.

Now, typically, I am never one to ignore the ice cream imperatives that come my way via divine intervention such as this.

But the chilling! The churning! The chilling again!

It would surely take all day.

No, I needed lunch and i needed it now.

Compromise? Berry crisp pancakes.

Except so not a compromise and so what you want for breakfast/brunch/brinner.

#sorrynotsorry

These may seem like a lot of steps for a pre-coffee meal, but good news! Both the berry sauce and the crisp topping can be made ahead of time, or thrown into the oven to roast away while you’re preparing the pancakes so that not a minute is wasted.

Multi-tasking before noon AND massive fruit consumption on a Monday.

We’re doing this right.

Berry Crisp Lemon Ricotta Pancakes

Why wait for dessert to have your favorite fruit crisp? These berry crisp lemon ricotta pancakes let you kick off your day with this sweet treat.

Yield: 4-6 servings

Ingredients

For the pancakes

• 1½ cups flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp sugar
• 1½ cups milk
• 3 large eggs, separated
• ½ cup fresh ricotta cheese
• ¾ tsp lemon zest

For the crisp

• ½ lb unsalted butter
• 1½ cups flour
• ¼ tsp ground cinnamon
• ¾ cup packed brown sugar
• ½ tsp salt
• 1½ cups old-fashioned oats

For the berry sauce

• 1 lb strawberries, hulled and halved
• 10 oz blueberries
• ⅔ cup sugar
• 2 tsp cornstarch

Instructions

1. For the pancakes, in a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a medium bowl, whisk together the milk, egg yolks, ricotta, and lemon zest. Mix the wet ingredients into the dry ingredients.
3. In a small, clean bowl, beat the egg whites until they form stiff beaks. Fold egg whites into the batter.
4. Heat a griddle and grease with butter. Pour ¼-cupfuls of batter onto the griddle. Cook the pancakes over medium-high heat until small bubbles appear around the edges, about 1-2 minutes. Flip and cook for another 2 minutes, or until risen and golden brown. Repeat with remaining batter.
5. For the crisp, heat oven to 350. Cut the butter into ½-inch pieces and put it in the fridge while you mix the remaining ingredients.
6. In a medium bowl, whisk together the flour, cinnamon, brown sugar, and salt. Using your fingers, mix the butter into the flour mixture, rubbing it into the dry ingredients. When the mixture looks like coarse sand, add in the oats and mix well. Spread out on a parchment-lined baking sheet, breaking up any large clumps that form. Bake for 30-35 minutes, tossing halfway through, or until toasted and browned.
7. Meanwhile, in a glass baking dish, stir together the strawberries, blueberries, sugar, and cornstarch. Bake at 350 for 30-45 minutes, stirring every 15 minutes, until the juices are thickened and bubbling.
8. Serve the pancakes topped with the berry sauce and crisp.

source:https://joanne-eatswellwithothers.com/2014/05/berry-crisp-lemon-ricotta-pancakes.html