Roseville Brunch Menu Recipe
Make Roseville Brunch Menu Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blueberry Lemon Ricotta Pancakes
Rose-Infused Syrup
Optional Garnish & Serving
Method
Blueberry Lemon Ricotta Pancakes
- 1
Prepare dry ingredients
In a large mixing bowl whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp fine sea salt until uniformly combined.
- 2
Combine wet ingredients
In a separate bowl whisk 1 cup whole-milk ricotta until smooth. Add 2 large eggs, 1/2 cup whole milk, 3 tbsp melted unsalted butter, 1 tbsp fresh lemon zest, and 1 tsp pure vanilla extract. Whisk until the mixture is homogeneous and slightly airy.
- 3
Make batter
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly thick and lumpy — avoid overmixing to keep pancakes tender. If the batter seems too thick, stir in up to 1-2 tbsp additional milk.
- 4
Fold in blueberries
Gently fold 1 cup fresh blueberries into the batter, taking care not to break them. Reserve a few berries for topping if desired.
- 5
Heat pan and cook
Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter. When the pan is hot (a few drops of water should sizzle), spoon 1/4-cup portions of batter onto the griddle, spacing pancakes 2 inches apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1.5–2 minutes more until golden brown and cooked through. Adjust heat as needed so pancakes brown without burning. Repeat with remaining batter, adding butter between batches.
- 6
Keep warm
Transfer finished pancakes to a baking sheet set in a 200°F (95°C) oven to keep warm while you make the syrup and remaining pancakes.
- 7
Dust and set aside
When all pancakes are cooked, dust lightly with 2 tsp powdered sugar just before serving, or wait until plated to dust.
Rose-Infused Syrup
- 8
Make syrup base
In a small saucepan combine 1/2 cup water and 1/2 cup granulated sugar. Stir over medium heat until the sugar dissolves completely.
- 9
Simmer with flavor
Bring the syrup to a gentle simmer and let it cook 3–4 minutes to slightly thicken. Remove from heat and stir in 1 tbsp fresh lemon juice and 1 tsp rose water. If using, add 1 tsp dried edible rose petals to infuse for 5 minutes.
- 10
Strain and keep warm
If you added rose petals, strain the syrup through a fine mesh sieve into a small serving pitcher. Return to very low heat to keep warm or let it cool slightly for room-temperature serving. Taste and add an additional 1/4–1/2 tsp rose water if you prefer a more pronounced floral note—be conservative, as rose water is potent.
Optional Garnish & Serving
- 11
Assemble plates
Stack pancakes 2–3 high per serving on warm plates. Spoon rose-infused syrup over the stack, add a dollop (about 2 tbsp) of Greek yogurt or crème fraîche on the side or on top, and scatter the reserved blueberries. Garnish with fresh mint leaves.
- 12
Serve
Serve immediately while pancakes are warm. Offer extra syrup on the side.