Lemon ricotta hotcakes with blueberry syrup

By Lynn Crawford
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Blueberry syrup

  • 2 cups fresh or frozen blueberries
  • 1 cup pure maple syrup
  • 2 teaspoons lemon juice


  • 3 eggs
  • 1 cup smooth ricotta cheese
  • ¼ cup melted butter
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1 ½ cups all-purpose flour
  • 2 egg whites


Blueberry syrup

Makes 1 cup

  1. In a medium saucepan set over medium-high heat, combine all ingredients and bring to a boil, then reduce heat to low and simmer, uncovered, until blueberries are very soft, stirring occasionally.
  2. Using a potato masher, mash blueberries, then strain mixture through a fine mesh sieve set over bowl. Discard blueberry pulp in sieve and pour syrup from bowl to an airtight container and refrigerate; use up within 1 week.


  1. In a medium bowl, whisk together eggs, cheese, butter, sugar, salt and zest, then stir in flour until just combined.
  2. In another bowl, whisk egg whites until stiff peaks form, then with a spatula, gently fold whites into flour mixture until well combined.
  3. In a greased large non-stick skillet set over medium heat, drop heaping tablespoons of batter to form small, round hotcakes and cook until golden, about 1 ½ minutes per side.
  4. Serve hotcakes warm with syrup drizzled over the top.



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