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Lemon Ricotta Poppy Seed Glazed Pancakes {with Video}

by evh on July 6, 2017

Lemon Ricotta Poppy Seed Pancakes | LocalSavour.com

Lemon Ricotta Poppy Seed Glazed Pancakes ~ With summertime here you would think things would slow down for a bit. While some things have slightly slowed such as calmer mornings by not having to race off to school every day and longer pajama wearing moments, other things seem to have sped up such as planning more kid activities to get us through to August, new work projects, and well … life in general. Thus said, it’s been busy around these parts hence the quite on this ole blog. I made these pancakes back when lemons were in season but simply didn’t have enough time to share – sorry friends. Then I realized that in some parts of the world lemons are currently available so I am delivering this recipe to you now. I enjoy a hearty pancake breakfast but I must say … these are even better for dinner, no judgement here. Ricotta cheese with lemon is a classic combination and by adding poppy seeds to the glaze you get a fun little pop with each bite. The big bonus? If you’re in the middle of a heatwave you simply need to use stovetop and not the whole hot oven to make these. Go forth and enjoy your summer!

Follow along some of my summer adventures:

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Lemon Ricotta Poppy Seed Pancakes
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Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-15 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-15 minutes
Lemon Ricotta Poppy Seed Pancakes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-15 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-15 minutes
Ingredients
pancakes
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 medium lemon zest and juice
  • 1 cup milk
  • 2 Tablespoons unsalted butter melted
  • 1 cup ricotta cheese
poppyseed glaze
  • 2 cups confectioners sugar or powdered
  • 2 Tablespoons unsalted butter melted
  • 1 medium lemon zest and juice
  • 1 Tablespoon poppy seeds
Servings: servings
Units:
Instructions
for the pancakes
  1. In a large bowl combine flour, sugar, baking powder, and salt and set aside. In another bowl whisk together eggs with lemon juice and zest the whisk in the milk. Next, slowly add flour mixture to the egg mixture and stir until combined. Finally add in the ricotta cheese and continue to stir until combined and smooth.
  2. Place a large buttered skillet over medium high heat. Pour in pancake mixture about 1/4 cup at a time to create pancakes spreading out evenly in the pan leaving enough room to prevent pancakes from sticking together. Once bubbles appear on the tops of the pancakes and the bottoms are slightly golden in color gently flip the pancakes over to cook the other side. Once the second side is golden remove from pan and continue process until the batter completely used.
  3. Top the pancakes with the Lemon Poppy Seed Glaze and serve.
for the glaze
  1. In a medium bowl add confectioners sugar or powdered with the lemon zest, lemon juice and butter. Stir until smooth and thin enough to drizzle over pancakes, adding more lemon juice if needed. Next stir in the poppy seeds until well combined. Drizzle over pancakes
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