Citrus, Cardamom, and Ricotta Pancakes with Blackberry Compote or Honey and Crushed Pistachios
A fête of flavor for the festive Sunday morning folks
Lemon/Orange/Cardamon Ricotta Pancakes
Towards the end of February, I made these pancakes in celebration for my dear friend, Sonia’s birthday while we were on The Sunshine Coast.
This is the recipe that I started with from Cooking Classy. However, while making them, I made a few adjustments and additions. The following week Sonia’s partner, Jairus, asked for the modified recipe a *few* times (I can be forgetful). They loved them so much that they made them again twice in one week, so I feel like it’s a safe reimagined recipe to share with you.
Please note: My recipe ethos is to use them as guidance. I will also make the recipe many times over until I’ve imperfectly perfected it. As someone who loves to cook (yet does not understand cooking/baking chemistry), recipes are a design brief and I freestyle as I go. I don’t mess with temperature or certain ingredients (e.g. baking soda, baking powder), but I do LOVE to play with flavor. As a big foodie, this is where I like to get creative. I also prefer more flavor than bland which is noted below.
My notes: I made them for eight individuals and as a result, doubled the recipe, however, I didn’t double the ricotta due to the availability at the time. (We made homemade ravioli the night before). This happy accident made for very fluffy, yet not as cheesy pancakes. If cardamom is not your thing, you can very easily make these without!
Pancake Ingredients:
This list of ingredients *includes* my additions!
1 1/2 cups (214g) all-purpose flour
3 1/2 Tbsp (46g) granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup (236ml) milk (however, leave an extra 1/4 at hand in the event batter is too thick
3/4 cup (180g) ricotta (low-fat or whole) (I did 90g/ 6 tbsp of ricota= 3/8 cup instead)
3 large eggs
1 tsp vanilla extract
Optional: 1/4 to 1/2 tsp cardamom depending on preference (we did 1 tsp and it was *a lot* but still tasty)
1 - 2 Tbsp orange zest (depending on how citrusy you want them) (I did two oranges)
1/4 cup (60ml) fresh lemon juice (about one lemon)
1 Tbsp (14g) butter, melted
Optional: Powdered sugar if you like to sprinkle on at the end
Optional: 1 tsp of poppy seeds in the batter
Blackberry Compote Ingredients:
2 cups frozen blackberries
Juice from the two oranges
Zest from one lemon
1/4 cup maple syrup (bonus points if it’s Vermont maple syrup)
Notes:
Follow the recipe as is but with half of the ricotta.
Include the additional zest from two large oranges. Save the juice for a blackberry compote.
Add 1/4 tsp. of cardamom (or if you are like me and looooove cardamom, add an additional 1/4 tsp at a time to taste).
Add a tsp of poppy seeds as a starting point. I personally would add more because yummmm.
For an easy blackberry compote, mix 2 cups of frozen (or fresh) blackberries, 1/4 cup of maple syrup, the juice from two oranges, 1 tsp of zest from the citrus in a saucepan on the stove on medium heat. Once everything is mixed and the blackberries have thawed, elevate the heat. Allow to simmer and then lower the heat a bit and allow to become magic for about ten minutes. Feel free to smush the berries if you prefer smaller pieces or a jammy vibe. Add chia seeds if you’re keen!
Honey and crushed pistachios would be a fun swap for the blackberry compote
Ethan, my scientist husband, would like to note that the keys to a good pancake are a hot cast iron pan, butter, and touching up your poured batter to be a circle guided by the laws of geometry. lol. He also did generous “1/3” cup pours and it made six pancakes.
I hope you enjoy this recipe as much as we did! If you made them and have some feedback, I’d love to hear the results, please let me know.
I’d love to cater to our readers’ dietary restrictions and preferences for future recipes!
Options for the poll were limited, if there’s something more specific you’d like to see, please comment below.
Enjoy!
Brooke