Best 7 Lemon Pancakes With Raspberry Sauce Recipes

LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH RASPBERRIES

Steps:

• Preheat a nonstick griddle.
• Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
• Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

LEMON-RASPBERRY PANCAKES

Steps:

• Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
• Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
• Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

LEMON PANCAKES WITH RASPBERRY SAUCE

Steps:

• Pancakes:.
• Mix together the dry ingredients.
• Zest lemon into a bowl and then add the lemon juice and milk.
• Add liquid to dry and stir 20 times or less (the batter should be a little lumpy, but make sure the dry ingredients are incorporated into the wet).
• TIP: Make sure to preheat your skillet. you should be able to put a drop of water on it and have it sizzle off (not evaporate immediately or sit there on the pan for a while).
• Raspberry Sauce:.
• Combine the ingredients in a sauce pan over medium heat.
• Cook until a sauce forms.

LEMON POPPY SEED PANCAKES

Steps:

• For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
• For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
• Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Strain the raspberries from the syrup and discard the pulp.
• For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

LEMON-RASPBERRY RICOTTA PANCAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.

CHOCOLATE CHUNK PANCAKES WITH RASPBERRY SAUCE

Steps:

• Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with raspberry sauce.