Lemon Ricotta Pancakes Recipe

Prepare the Batter

In a mixing bowl, combine ricotta cheese, eggs, milk, lemon juice, and lemon zest. Whisk until smooth.

Mix Dry Ingredients

In another bowl, whisk together flour, baking powder, sugar, and salt.

Combine Mixtures

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Cook the Pancakes

Heat a non-stick skillet over medium heat and melt the butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Cook the Berries

In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly, about 5-7 minutes.

Whip the Cream

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Plate the Dish

Serve pancakes warm, topped with berry compote, a dollop of vanilla chantilly, and a drizzle of Ontario maple syrup.