This recipe transforms classic pancakes into a light, souffle-like baked treat using airy ricotta and bright lemon zest. Served with a vibrant, homemade raspberry sauce, these Baked Lemon Ricotta Pancakes offer the satisfaction of traditional pancakes without the constant flipping, making for an effortless and elegant centerpiece.
Baked Lemon Ricotta Pancakes with Raspberry Sauce
Ingredients
Pancakes
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1/2 tsp kosher salt
- 3 large eggs
- 1 lemon, zested
- ¼ cup granulated sugar
- ¾ cup whole milk ricotta
- ¼ cup buttermilk
- 2 tbsp unsalted butter, melted
Raspberry Sauce
- 10 oz frozen raspberries
- ¼ cup granulated sugar
- ½ cup water
- 2 tsp lemon juice
- 2 tbsp cornstarch
Directions
1) In a Suvie pan, whisk together ½ cup granulated sugar, ½ cup water, 2 tsp lemon juice, and 2 tbsp cornstarch. Add the raspberries and stir into the sugar mixture. Place pan in the top zone of Suvie.
2) In a large bowl, whisk together 1 cup all purpose flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp kosher salt.
3) In a medium bowl, whisk together ¼ cup granulated sugar, zest of 1 lemon, 3 large eggs, ¼ cup buttermilk, ¾ cup ricotta, and 2 tbsp melted butter until smooth.
4) Pour the ricotta mixture into the flour mixture and fold gently with a rubber spatula until just combined. Spray a Suvie pan with cooking spray. Pour in pancake batter and place pan in the bottom zone of Suvie. → Hold the Tap to Scan tag to the logo on the appliance, rotating the pan halfway through cooking.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 25 minutes
Top Zone: Bake at 350°F for 30 minutes
5) After cooking, remove pans from Suvie. Whisk raspberry sauce until uniform. Let pancakes cool in pan for 5 minutes. Run a knife around the edge, cut into squares, and remove with a spatula. Serve with raspberry sauce.
Chef’s Tip: For a smooth finish, strain the raspberry sauce through a fine mesh strainer.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 310, Total Fat 11g, Total Carbohydrates 43g, Total Sodium 440mg, Total Protein 10g.
