Lemon Ricotta Pancakes with Raspberry Butter
If you are looking for a way to spice up your usual pancake routine, try these lemon ricotta pancakes with raspberry butter. The sweet raspberry butter and tart lemon pancakes complement one another perfectly and the addition of ricotta adds a great texture to the pancakes.
Ingredients
- 1 cup Raspberries, Frozen
- ½ cups Honey
- ½ cups Butter
- ¼ teaspoons Vanilla Extract
- 1 cup Flour, All-Purpose
- 1 teaspoon Baking Powder
- ⅔ cups Milk
- ¾ cups Ricotta Cheese
- 3 individual beat Egg
- 1 tablespoon juice Lemon
- 1 teaspoon zest Lemon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine raspberries, honey, butter, and vanilla in food processor and process until smooth. Set aside.
- 7305134 Upgrade to a paid membership 18187 to unlock all instructions 47901
- 8900900 Upgrade to a paid membership 53710 to unlock all instructions 72472
- 7185354 Upgrade to a paid membership 88963 to unlock all instructions 11456
- 6008922 Upgrade to a paid membership 84298 to unlock all instructions 79404
- 8223510 Upgrade to a paid membership 42641 to unlock all instructions 6680
- 9764684 Upgrade to a paid membership 55357 to unlock all instructions 50788
- 252196 Upgrade to a paid membership 77831 to unlock all instructions 67486
- 5932262 Upgrade to a paid membership 40754 to unlock all instructions 95066
- 414832 Upgrade to a paid membership 55034 to unlock all instructions 58047
- 748543 Upgrade to a paid membership 34432 to unlock all instructions 6019
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 929305 Upgrade to a paid membership 70113 to unlock all instructions 642
- 6662656 Upgrade to a paid membership 77317 to unlock all instructions 14070
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine raspberries, honey, butter, and vanilla in food processor and process until smooth. Set aside.
- In a large bowl, combine flour and baking powder.
- In a medium bowl, combine milk, ricotta cheese, eggs, lemon juice, and lemon zest.
- Add wet ingredients to dry ingredients and stir just until combined.
- Spray a griddle with cooking spray and heat over medium heat.
- Pour pancake batter into pan, forming 5 inch pancakes
- When bubbles begin to appear, flip pancake, and cook the other side.
- Repeat with remaining pancake batter.
- Serve pancakes topped with raspberry butter.