Happy Mother’s Day to my mom and all the other moms in the world! I am so thankful to have my mom in my life. I hope you all are enjoying this special day. In celebration of Mother’s Day, I thought I would make a recipe that you could enjoy during your Mother’s Day brunch – Lemon Ricotta Pancakes with a Homemade Blueberry Syrup! Adding ricotta cheese to a citrusy pancake batter results in extra fluffy pancakes – it’s delicious. And then I combined my lemon-flavored pancakes with a simple homemade blueberry syrup and that was absolutely delicious. I hope you all enjoy my video on how to make Lemon Ricotta Pancakes!
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About Lia Noelle
Hello! My name is Lia and I love all things food! Join me in the kitchen as I make some delicious recipes and try different foods.
Lemon Ricotta Pancakes with a Homemade Blueberry Syrup
Lia Noelle Cooking
https://www.youtube.com/c/LiaNoelleCooking
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hi everyone my name is Leah and welcome to the kitchen I want to start by wishing my mom and all the other moms out there a happy Mother’s Day to celebrate Mother’s Day today I’m making a great recipe that you can serve for your Mother’s Day brunch today we’re making lemon regata pancakes with a homemade blueberry syrup let’s get started [Music] for this recipe you’ll need flour sugar salt baking powder rot cheese lemon milk vanilla extract eggs blueberries corn starch and some water Begin by grating the zest off some lemons and squeeze some juice from them as well add two cups of fresh blueberry to a small saucepan followed by 1/4 cup of sugar 1 tbsp of lemon juice and 1 cup of water to a small bowl add 1 tbsp of cornstarch and 2 tbsp of water stir together to form a slurry heat the blueberries on the stove over medium heat stirring as they cook and begin to burst and the sugar dissolves pour the cornstarch slurry in with the berries and stir once more to combine and let the syrup thicken to a large mixing bowl add 1/4 cup of sugar and 2 tbsp worth of the freshly grated lemon zest stir to combine the sugar and zest together add 1 and 1/2 cups of flour 1 tbsp of baking powder and 1/4 teaspoon of salt whisk everything together to combine in a separate Bowl crack and add two eggs 1 cup of rotta cheese 1 teaspoon of vanilla extract and 3/4 of a cup of milk stir everything together until the ricotta mixture is smooth pour in 1/4 cup of freshly squeezed lemon juice and mix once more to combine add the milk mixture to the flour mixture and stir just until no dry flour remains but being careful to not over mix the pancake [Music] batter melt some butter on The Griddle over medium heat pour out 1/3 of a cup cupfuls of the lemon rot pancake batter allow the pancakes to cook for 2 to 3 minutes per SI [Music] and then carefully flip them over to cook the other side flip the pancakes again to ensure both sides are cooked through and then transfer them to a separate platter continue cooking the rest of the pancakes until all the batter has been used up cooking the pancakes for 2 to 3 minutes per side flipping them in between and then transferring them to a separate platter once finished cooking serve and enjoy with some blueberry [Music] syrup I can’t wait to enjoy one of these Delicious lemon orotta pancakes with a drizzle of my homemade blueberry syrup once again happy Mother’s Day to all the moms out there if you’re interested in my recipe for these lemon regot pancakes and my homemade blueberry syrup you can click the link in the description box below to visit my website Le Noel cooking.com there you’ll find all my recipes written out photos videos and more if you like this video please be sure to give it a big thumbs up have a happy Mother’s Day and hit that subscribe button for more delicious recipes [Music]