From the JAMMA Kitchen

Lemon-Ricotta Pancakes With Blueberry JAMMA

Name: Lemon-Ricotta Pancakes With Blueberry JAMMA
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 cup all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon fine sea salt; 2 tablespoons superfine sugar; 2 large eggs, separated; ¾ cup whole-milk ricotta; ½ cup whole milk; 1 teaspoon finely grated lemon zest; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter, plus more for the pan; 4 tablespoons JAMMA Blueberry Lemon fruit spread; ½ cup fresh blueberries and a little extra lemon zest, to finish

A tall stack of tender, golden ricotta pancakes, bright with lemon zest and finished with glossy Blueberry Lemon JAMMA.

Prep 15 minCook 20 minServes 4

Lemon-Ricotta Pancakes With Blueberry JAMMA, styled for the JAMMA Recipe Edit

The Method

Mix the dry ingredients. Whisk the flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center.
Make the ricotta batter. Whisk the egg yolks with ricotta, milk, lemon zest, and vanilla. Fold into the flour mixture until just combined. A few small lumps are welcome.
Lighten the texture. Beat the egg whites to soft peaks, then gently fold through the batter in two additions. Rest for five minutes while the skillet warms.
Cook gently. Warm a lightly buttered nonstick skillet over medium-low heat. Spoon in quarter-cup portions and cook for about three minutes, until the edges settle and bubbles rise. Flip and cook two minutes more.
Finish with JAMMA. Stack the pancakes, add a small spoonful of ricotta if desired, and finish each serving with one tablespoon Blueberry Lemon JAMMA, fresh blueberries, and lemon zest.

Warm the pancakes, rather than the JAMMA, for a glossy fruit finish with fresh texture.

The Method

More for the table.