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almond lemon ricotta pancakes

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Almond Lemon Ricotta Pancakes

Soft and fluffy ricotta pancakes layered with a rich and creamy cheesecake filling and drowned in a lusciously sweet strawberry topping! When it comes to breakfast, I’m ALL about that sweetness. So it should come as no surprise that pancakes are one of my all-time fave breakfast dishes. I mean, if you examine the word “pancake” more closely, it’s a cake made in a pan. Therefore, it’s an excuse to eat cake for breakfast. Cake, which is traditionally covered in delicious melty butter and thick, cloyingly sweet maple syrup. If you’re awesome, you add peanut butter. And with strawberry season in full swing, I can think of no better time to celebrate the season than with these Strawberry Cheesecake Pancakes.

Ingredients :
  • 3 tbsp. Lemon juice
  • 1 tsp. Vanilla
  • 2/3 cup Ricotta cheese
  • 1 cup Milk
  • 2 Large eggs
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1/3 cup Granulated sugar
  • 1 1/3 cups All-purpose flour
  • Cheesecake Filling
  • 1 1/2 cups Whipped topping
  • Salt
  • 1 tsp. Vanilla
  • 1/4 cup Greek yogurt
  • 1/2 cup Powdered sugar
  • 8 oz. Cream cheese
  • Strawberry Topping
  • 1/2 tbsp. Water
  • 2 tsp. Cornstarch
  • 2 tsp. Lemon juice
  • 1/2 cup Sugar
  • 1 pound Fresh strawberries, rinsed and sliced
Directions :
  1. Strawberry Topping: Combine strawberries, sugar, and lemon juice in a medium saucepan. In a separate bowl, stir the cornstarch and water together until the cornstarch is dissolved. Pour mixture over the strawberries, mixing everything. Cook over medium-high heat, stirring constantly until it begins to boil. Reduce heat slightly, but continue to simmer the topping. Cook 3-5 minutes, or until the topping is thickened. Remove from heat and allow to cool. Topping will continue to thicken as it cools.
  2. Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, whip together the cream cheese, sugar, yogurt, vanilla, and salt until smooth. Add a 1/2 cup of the whipped topping and continue whipping until lightened. Fold in the rest of the whipped topping by hand.
  3. Ricotta Pancakes: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, lightly whisk the eggs, then mix in the milk, ricotta, vanilla and lemon juice. Fold the wet mixture into the dry ingredients until just combined, avoiding over-mixing. Heat a large nonstick skillet over medium heat with some butter. Once hot, pour 1/4 cup of batter onto the skillet. Cook pancake until little bubbles form on the surface. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancakes. Serve pancakes warm, with cheesecake filling and strawberry topping.

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