Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes.  I thought they deserved a suitable accompaniment.  As luck would have it, Trader Joe’s had in stock their mega containers of blackberries.  Score!

Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar.   Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice.

Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness.  They are higher in protein, made with whole wheat flour, and delicious on their own.  When topped with a lightly-sweetened blackberry sauce, they are extraordinary.

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce
 
Serves: 4 servings
Ingredients
  • Sauce:
  • 16 ounces blackberries (fresh or frozen)
  • ¼ cup water
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • Pancakes:
  • 15 ounces low fat ricotta cheese
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ⅔ cup whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon poppy seeds
  • cooking spray
  • confectioners' sugar, for serving (optional)
Instructions
  1. Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
  2. Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
  3. Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
  4. Fold in flour until just combined; add poppy seeds, gently mixing until combined.
  5. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
  6. Serve hot, with confectioners' sugar or maple syrup, if desired.

Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well

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Comments

  1. These look delicious, especially with the blackberries on top of them. I’m a sucker for both lemon and blackberries. We’re having pancakes for dinner tomorrow so I may have to try these instead of the plain ones!

  2. These look delicious. I will be trying them soon. I love lemon poppyseed everything.

  3. Ricotta pancakes!? You.are.my.hero.

    Fabulous recipe ;)

  4. I have to say, these look totally delicious. I’d really like to try these out – lemon poppy seed ricotta sounds fabulous. :)

  5. Wow, those berries look delicious on these!

  6. What a lovely combo for your pancakes and I love the berries on top…awesome :-)

  7. Lovely recipe! I love poppy seeds, though I have never had them in pancakes. The sauce looks to die for :) Delicious!

  8. I have to try ricotta pancakes. They sound absolutely divine.

  9. I love having pancakes for breakfast never made them with ricotta or lemon poppy seed :) Would love to try! Thanks for sharing and congrats for making Top 9 ~

  10. congrats on top 9 these look fabulous!

  11. Yum! I love lemon and berries, but I’ve never tried them in the form of a pancake! Well done on getting in the top 9 – sending you some buzz!

  12. What a combo, will have to try it out

  13. Yum! These sound really good… I bet the lemon perks up the heavy whole wheat flour… I’ll have to try these!

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