Fluffy and moist whole wheat lemon ricotta poppyseed pancakes for that ultimate Spring or Easter brunch! They are a little healthier and more filling, but let me tell you - they are ultra-delicious! Serve them with a big drizzle of warm blackberry syrup and fresh blackberries (or blueberries) for a luxurious breakfast.
I talked about winning flavor combinations in my orange hot chocolate, with combinations such as orange and chocolate, blackberries and lemon, and caramel and salt. Well - lemon and poppyseeds should be on that list as well, and lemon and ricotta too!
So you can tell that this recipe ought to be the best combination of them all, combining lemon with all its besties: blackberries, ricotta and poppyseeds.
And if you're feeling like changing the pancake game a little, I can also recommend healthier whole wheat banana pancakes, Japanese soufflé pancakes, and these blackberry and lemon cream cheese crepes (again with the blackberry lemon!). Or why don't you try some Norwegian waffles?
What does the ricotta do in ricotta pancakes?
Two things: creamy tanginess and moistness.
Ricotta won't make the pancakes taste like cheese, it only provides that subtle tanginess that works so well with sweet things. There's a reason why we love cream cheese frostings! And who likes a dry pancake? Not me! Ricotta also makes the pancakes more moist, along with the other wet ingredients.
I love adding ricotta in lemon cakes, greek yoghurt in any cake (like this Black Forest Cake), and sour cream in this apple cake. All for making more moist cakes. And the same goes for these pancakes!
Strangely enough, I know the grocery stores in town (and so probably the rest of Norway) struggle to provide enough ricotta cheese. They are often out, and if you're looking for a ricotta substitute, I may suggest the following
- greek yoghurt - tangy and light
- buttermilk/kulturmelk - tangy and medium light
- sour cream and cream cheese - tangy and a little heavier
All of these would work great in these lemon poppyseed ricotta pancakes.
Health benefits of poppyseeds
People tend to fear that the seeds may cause the same narcotic effects that other poppy products give. However, that is not the case, poppyseeds offer some impressive nutritional components that can help your body improve or maintain optimal functions. Some of poppyseeds' health benefits are:
- Help prevent heart disorders by being rich in fatty omega 6-acids.
- Maintain healthy bones by being rich in phosphorus, iron and mineral essentials.
- Good for the digestive system because of the high fiber content.
- Enhances cognitive functioning with the calcium, iron and magnesium.
- Assists in red blood cell-production because of the copper and iron.
- Regulate blood pressure with oleic acid.
- Home remedy for insomnia because poppyseeds decrease the levels of cortisol in the body. This has a calming effect.
- and more!
So that's just a healthy bonus when consuming an otherwise indulgent and luxurious brunch!
Why aren't my pancakes fluffy?
No one likes flat pancakes - if they are not supposed to be crêpes. I love a good crêpe, that is what we call pancakes here in Scandinavia after all. But sometimes, I just want to bite into that fluffy, moist American style pancake too. Here's a few things that may have gone wrong if your pancakes are flat:
- Baking powder and baking soda have expired. Check the expiration date or test them with these techniques.
- Overmixed the batter. Overmixing the batter overdevelops the gluten in the flour. This makes the gluten stronger and tighter, with less space for airy pockets! Mix the batter carefully, until there are few lumps of batter. Smooth = overmixed! The resting time will smooth the lumps a little more, so don't worry.
- Too low heat - when cooking you need medium high heat to force the batter up instead of spreading out.
- Making the batter in advance - this makes the leavening agents lose their potency. 10 minutes rest is all the batter really needs.
- The batter is too thin, coming back to the issue of the pancakes spreading too much on the pan. It should run slowly off a spoon.
I think the key thing here lies in the overmixing of the batter and following the recipe. The ratios in a recipe should always have been tested by the creator beforehand, so you won't have to experiment and potentially risk flat pancakes. Scroll down to find a printable recipe card for these ricotta pancakes. Enjoy!
Did you like these Lemon Ricotta Poppyseed Pancakes? Here's more spring brunch recipes:
- Lemon Blueberry French Toast Casserole
- Refreshing Hibiscus Tea
- Homemade Blueberry Muffins with Crumb Topping
- Easy Rhubarb Crisp
- Crepes with Lemon Cream Cheese and Blackberry Jam
- Homemade Sweet Rolls
- Healthy Baked Grapefruit
- Balsamic Blackberry Basil Grilled Cheese
- Classic Irish Coffee
- Apricot Rosemary Gin Fizz
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