Breakfast & Brunchclosetcooking
Strawberry Lemon Ricotta Poppy Seed Pancakes
Light, fluffy and moist lemon ricotta poppy seed pancakes with chunks of strawberries topped with a homemade strawberry syrup.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Bring the strawberries, water and sugar to a boil in a sauce pan, reduce the heat and simmer until it reduces by half and thickens a little before straining the solids and letting it cool.
strawberries, hulled and sliced1 poundstrawberries, diced 1/4 inch1 cupwater1 cupsugar1 cupcup honey or sugar1/4
2
Mix the flour, baking powder and salt and mix it into the mixture of the buttermilk, egg, honey, ricotta, lemon zest, juice and poppy seeds before mixing in the strawberries.
baking powder1 teaspoonlarge egg1lemon (zest and juice)1poppy seeds1 tablespoonstrawberries, hulled and sliced1 poundstrawberries, diced 1/4 inch1 cup
3
Heat a pan over medium heat, add the batter 1/2 cup at a time forming circular pancakes, cook until bubble form on the top, about ⏱️ 2-4 minutes, flip and cook until lightly golden brown, about ⏱️ 2-4 minutes.
Nutrition Facts
calories
Calories 421
fat Content
Fat 5.8g
fiber Content
Fiber 2.8g
sugar Content
Sugars 48.8g
sodium Content
Sodium 274mg
protein Content
Protein 12.1g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 59mg
carbohydrate Content
Carbs 83.4g
saturated Fat Content
Saturated 2.4g
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