Berry Crisp Lemon Ricotta Pancakes
Why wait for dessert to have your favorite fruit crisp? These berry crisp lemon ricotta pancakes let you kick off your day with this sweet treat.
Yield: 4-6 servings
For the pancakes
  • 1½ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp sugar
  • 1½ cups milk
  • 3 large eggs, separated
  • ½ cup fresh ricotta cheese
  • ¾ tsp lemon zest
For the crisp
  • ½ lb unsalted butter
  • 1½ cups flour
  • ¼ tsp ground cinnamon
  • ¾ cup packed brown sugar
  • ½ tsp salt
  • 1½ cups old-fashioned oats
For the berry sauce
  • 1 lb strawberries, hulled and halved
  • 10 oz blueberries
  • ⅔ cup sugar
  • 2 tsp cornstarch
  1. For the pancakes, in a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In a medium bowl, whisk together the milk, egg yolks, ricotta, and lemon zest. Mix the wet ingredients into the dry ingredients.
  3. In a small, clean bowl, beat the egg whites until they form stiff beaks. Fold egg whites into the batter.
  4. Heat a griddle and grease with butter. Pour ¼-cupfuls of batter onto the griddle. Cook the pancakes over medium-high heat until small bubbles appear around the edges, about 1-2 minutes. Flip and cook for another 2 minutes, or until risen and golden brown. Repeat with remaining batter.
  5. For the crisp, heat oven to 350. Cut the butter into ½-inch pieces and put it in the fridge while you mix the remaining ingredients.
  6. In a medium bowl, whisk together the flour, cinnamon, brown sugar, and salt. Using your fingers, mix the butter into the flour mixture, rubbing it into the dry ingredients. When the mixture looks like coarse sand, add in the oats and mix well. Spread out on a parchment-lined baking sheet, breaking up any large clumps that form. Bake for 30-35 minutes, tossing halfway through, or until toasted and browned.
  7. Meanwhile, in a glass baking dish, stir together the strawberries, blueberries, sugar, and cornstarch. Bake at 350 for 30-45 minutes, stirring every 15 minutes, until the juices are thickened and bubbling.
  8. Serve the pancakes topped with the berry sauce and crisp.
Pancakes adapted from Food&Wine, Crisp and Berry Sauce adapted from Jeni's Splendid Ice Creams at Home
Nutrition Information
Serving size: 3 pancakes
Recipe by Joanne Eats Well With Others at