Citrus Ricotta Pancakes with Citrus Syrup Recipe

The vibrant citrus fruits perfectly match the lovely custardy texture, pleasant milky flavor, and extremely fluffy citrus ricotta pancakes. Sweet, light, and fluffy, citrus ricotta pancakes are grilled to a golden brown and have a delightful lemon freshness. Ideal for the morning!

These ricotta pancakes have a custardy texture, a delicious milky flavor, and additional fluff. These lemon ricotta pancakes will add some color to your breakfast table!

 

Ingredients for making Citrus Ricotta Pancakes

  • For citrus syrup
    • You should have roughly 1 cup (250 ml) of freshly squeezed mixed citrus fruit juice (½ grapefruit + ½ orange  + 1 lemon).
    • Half a cup of powdered sugar.
  • For the ricotta pancakes
    • All-purpose flour, one cup.
    • A teaspoon of baking powder.
    • One tablespoon of powdered sugar.
    • Use a pinch of fine salt.
    • One cup of  ricotta cheese.
    • Half a cup of milk.
    • Two eggs.
    • One tablespoon of finely grated citrus fruit zest.
    • Pure vanilla extract, 1 tsp.
  • For garnishing.
    • One pink grapefruit.
    • Four mandarins or two oranges.
    • One lemon.

 

Instructions for making Citrus Ricotta Pancakes:

Get the pancake batter ready by:

  • Combine the flour, baking powder, sugar, and salt in a big bowl and whisk to combine.
  • In a another bowl, whisk together the egg yolks, milk, ricotta, vanilla, and zest from the citrus fruit.
  • Pour the ricotta mixture over the dry ingredients and stir gently, using a spatula, until just combined.
  • Beat the egg whites until firm using a hand mixer or a stand mixer with the whisk attachment.
  • Lighten the pancake batter by whisking a scoop of the egg whites into it with a spatula.
  • Then, add the remaining whites and fold carefully until there are no more white streaks.

Heat the citrus syrup:

  • In a small saucepan, combine the sugar and the juice of the citrus fruits. Bring to a boil over medium-high heat.
  • Reduce the heat and simmer until the citrus has thickened to the consistency of maple syrup, about 8 to 10 minutes.
  • Before serving, transfer to a glass bottle or serving cup and set aside.

Cook the pancakes: 

  • Heat a sizable griddle pan or nonstick skillet over medium heat.
  • Apply a small amount of cooking spray to the cooking surface.
  • Pour batter into a 1/3 cup measuring device onto the hot pan or griddle.
  • Cook the pancakes for approximately 4 minutes, or until they are golden on the bottom and a few bubbles are visible.
  • After flipping, cook for a further three to four minutes, or until the pancakes are cooked through, golden, and puffed.
  • Continue cooking all of the pancakes. If preferred, transfer the cooked pancakes to a baking sheet and keep them warm in a low oven until they are ready to serve.

Serving:

  • Place the pancakes on plates for serving.
  • Garnish with citrus fruit slices. Pour over a generous amount of citrus syrup and serve right away.

 

Storage Tips:

For up to three days, the cooked pancakes can be stored in the refrigerator in an airtight container. Place the pancakes on a baking sheet and reheat them for 8 to 10 minutes at 300°F in a preheated oven.

 

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