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Sourdough lemon ricotta pancakes

Sourdough lemon ricotta pancakes with a variety of fresh garden citrus fruit and adorned with some last summer frozen blueberries is the perfect breakfast or brunch on cold winter weekends. Hearty and refreshing in every bite.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 22 pancakes
Calories:

Equipment & Tools

  • Kitchen scale
  • Non-stick pan
  • Flipping spatula
  • Mixing bowls 3x; medium

INGREDIENTS
 

Wet ingredients

  • 250 g ricotta (high quality)
  • 200 g buttermilk
  • 115 g sourdough starter (discard sourdough (Note 3))
  • 25 g maple syrup (organic)
  • 1 egg (yolk & whites separated)
  • 2 tsp vanilla extract (pure)
  • 80 g milk (whole)
  • 1 lemon (zest and juice; Meyer; Note 1)
  • 40 g butter (unslated, melted and cooled)

Dry ingredients

  • 165 g pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt (kosher)

Serving

  • lemon (Meyer, thinly sliced)
  • clementines (thinly sliced)
  • kumquats (thinly sliced)
  • blueberries
  • maple syrup

INSTRUCTIONS

  • Gater all the ingredients.

Making the pancakes

  • Separate the egg by placing the yolk and whites into separate mixing bowls.
  • Add all the other wet ingredients to the bowl with the egg yolk. Mix with the whisk until there are no lumps and the batter is smooth. Set aside.
  • Sift the flour, baking powder, baking soda, and salt to a clean mixing bowl. Set aside.
  • Whish the egg whites to soft peaks.
  • Combine the wet and dry ingredients by whisking until there are no lumps in the batter. Gently fold in the whipped egg whites.
  • Heat a non-stick pan over medium heat. Scoop the batter using an ice-cream scoop or a small ladle onto the hot pan. Cook on first side for about 1.5 minutes or until small bubbles start to pop in the middle of the pancake. Flip the pancake and cook for another 45 seconds (Note 2).

Serving

  • Arrange thinly sliced citrus fruits over the pancakes, sprinkle some blueberries over, and drizzle some maple syrup.
  • Serve while still hot.

NOTES

  1. Meyer lemon is used in this recipe due to its fragrance, lower acidity level, and more sweetness. If you can not find Meyer lemons, be sure to taste the lemons before and it they are really sour perhaps add only half to the recipe. The pancakes should have a nice lemony fragrance, which should in no way be overwhelming.
  2. Check the structure of the 1st pancake in the middle by gently tearing it in half. If it is not properly cooked then adjust the above mentioned times to your stove.
  3. This recipe uses sourdough discard, i.e. the sourdough starter which is leftover after each sourdough feeding. Add any leftover sourdough starter to a glass jar and place in the fridge. This sourdough starter can then be used, straight from the fridge, in recipes like this one.

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.