Pancake Cups With Ricotta, Lemon, And Blackberry Recipe

Name: Pancake Cups With Ricotta, Lemon, And Blackberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 cup flour; 6 eggs; 1/4 cup melted butter; 1 cup ricotta cheese; 1 lemon, juiced and zested; 2 teaspoons honey; 3 cups blackberries; 1/2 cup water; 1/4 cup sugar

Servings: persons

1
To make the pancakes: Preheat oven to 400 degrees. Spray 2 muffin pans with non stick spray. In a medium bowl, whisk together eggs, milk, flour, and butter until no longer lumpy. Pour mixture into muffin tins 1/3 of the way full. Bake for 10-12 minutes until puffy and golden.
2
To make the ricotta: In a small bowl, stir together ricotta, lemon zest, and honey until combined. Set aside.
3
To make the blackberry compote: In a saucepan, bring blackberries, water, lemon juice, and sugar to a boil. Boil until mixture reduces about 1/4 cup. Break up half the blackberries with the back of a spoon. Set aside.
4
To assemble: Place three pancakes per plate. Top with a dollop of ricotta and a drizzle of blackberry syrup.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup milk, 1 cup flour, 6 eggs, 1/4 cup melted butter, and more.

Yes, Pancake Cups With Ricotta, Lemon, And Blackberry falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pancake Cups With Ricotta, Lemon, And Blackberry

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