Fluffy Lemon-Ricotta Pancakes
Serves 2 | with Maple Bacon- Egg
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
Ultra fluffy pancakes are pan-fried in butter then topped with blueberry maple syrup and lemon ricotta clouds! Crispy bacon is the only side that matters! Ingredients: Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • All-purpose flour (wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Maple syrup • Lemon • Grade A egg • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Baking powder.
Ingredients
100 g
Bacon Strips
2 unit(s)
Blueberry Jam
1 unit(s)
Lemon
4 tbsp
Maple Syrup
1 unit(s)
Egg
(Contains: Egg)
1.5 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
12 g
Baking Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
200 g
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
3 tsp
Sugar*
1 cup
Milk*
¼ tsp
Salt*
4 tbsp
Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- On a parchment-lined baking sheet, arrange bacon. Brush 1/2 tbsp maple syrup over top.
- Roast in the middle of the oven 10-12 min, until crispy and cooked through.**
- While the bacon roasts, zest, then juice half the lemon.
- In a large bowl, stir together flour, 2 tsp sugar, half the lemon zest, baking powder and 1/4 tsp salt. Add egg, half the ricotta and 1 cup milk. Whisk to combine, then set aside. (NOTE: Don't over- whisk batter. Batter will appear slightly thick. This creates fluffier pancakes!)
- Heat a small pot over medium-high. When hot, add 1 tbsp butter, then blueberry jam, 1 tbsp lemon juice and remaining maple syrup.
- Remove from heat and stir 1-2 min, until mixture melts.
- While sauce cooks, heat a large non-stick pan over medium-low. When hot, add 1 tbsp butter and swirl to melt.
- Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Cook 1-2 min per side, flipping once when bubbles form on the pancakes' surface.
- Transfer pancakes to a plate and cover with foil to keep warm. Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.
- In a small bowl, stir together 1 tsp sugar, remaining ricotta and remaining lemon zest.
- Divide pancakes and bacon between plates. Dollop lemon ricotta over pancakes. Drizzle with blueberry maple syrup.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers raved about these pancakes, with some calling them the best they've ever had.
- Ease of prep: The ricotta adds a delightful richness to the pancakes, elevating the overall taste.
- Suggestions: Consider sourcing leaner bacon for a better experience; some found the provided bacon too fatty.
