Name: Lemon Ricotta Syrian Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Syrian
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 tablespoons granulated sugar; 1 large egg; 1 cup milk; 1/4 cup water; 1 teaspoon vanilla extract; 1 cup ricotta cheese; 1 tablespoon lemon zest; 1/2 cup honey; 2 tablespoons salted butter; 1 tablespoon dried lavender; 2 passionfruits (for syrup); Chopped roasted pistachios (for garnish)

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Lemon Ricotta Syrian Pancakes are a delightful fusion of flavors and textures that bring a refreshing twist to your breakfast or brunch table. With its rich ricotta filling, bright lemon zest, and aromatic lavender syrup, this recipe captivates both the eyes and the palate. Perfectly fluffy on the inside and golden on the outside, these pancakes are not only delicious but also a feast for the senses. Whether you’re treating yourself on a leisurely weekend or surprising guests at a brunch gathering, these pancakes will surely impress.

Recipe Information

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: 380
Protein: 12 g
Carbohydrates: 55 g
Fat: 15 g
Fiber: 2 g
Sugar: 16 g
Sodium: 290 mg

Why Make This Lemon Ricotta Syrian Pancakes

These pancakes are a delightful way to start your day or impress guests at brunch. The creamy ricotta filling combined with the fresh zing of lemon creates a beautiful balance of flavors, while the passionfruit syrup adds an exotic touch. These pancakes are not just about taste; they also deliver a unique texture that is both fluffy and decadent. Plus, the sprinkling of roasted pistachios not only enhances the flavor but also gives a satisfying crunch, making every bite memorable.

How to Make Lemon Ricotta Syrian Pancakes

Step 1: Preparation

Start by combining honey and salted butter in a small saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and let it simmer for about 5 minutes until slightly thickened. Remove it from heat and stir in the vanilla extract and dried lavender for a fragrant syrup. Halve the passionfruits, scoop out the pulp, and fold it into the syrup. Transfer to a jar for later use, letting the flavors meld.

Step 2: Mixing

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and granulated sugar until well combined. In another bowl, combine the egg, milk, water, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until smooth and lump-free.

Step 3: Creaming the Ricotta

In a separate bowl, mix the ricotta cheese with lemon zest and an extra splash of vanilla extract. Stir well until the mixture becomes homogeneous and creamy, providing a rich filling for the pancakes.

Step 4: Cooking

Heat a large skillet or griddle over medium heat and lightly grease it with butter or canola oil. For each pancake, pour about 1 tablespoon of batter onto the griddle, shaping it into 7.5 cm thin rounds. Cook on one side until bubbles form and the edges set, then remove from heat. Place the cooked pancakes with the cooked side down on a baking sheet and cover them with a clean towel.

Next, take 1 teaspoon of the ricotta filling and place it onto the uncooked side of each pancake. Fold the pancakes in half and press the edges firmly to seal, working quickly to prevent them from drying out.

Heat your frying skillet again, adding enough butter or canola oil to reach about 1 cm in depth. Fry the filled pancakes on each side for approximately 2–3 minutes until they turn golden and crisp.

Finally, coat the warm pancakes in the passionfruit syrup and dip the pointed ends into the chopped roasted pistachios. Serve immediately, accompanied by fresh fruit and extra syrup for drizzling.

How to Serve Lemon Ricotta Syrian Pancakes

These pancakes shine when served warm, making them perfect for weekend brunches or special occasions. Stack them high on a platter, drizzle with the luscious passionfruit syrup, and sprinkle with additional chopped pistachios for a dazzling presentation. Pair with fresh seasonal fruit like berries or slices of ripe banana for an extra burst of flavor and color.

How to Store Lemon Ricotta Syrian Pancakes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or skillet until warmed through. If you want to keep them for a longer period, you can freeze the pancakes individually wrapped in plastic wrap, then placed in a zip-top bag for up to a month. Reheat from frozen in a skillet or oven until warmed.

Expert Tips for Perfect Lemon Ricotta Syrian Pancakes

Adjusting Sweetness: If you prefer less sweetness, reduce the amount of honey and sugar in the batter or syrup.
Ingredient Substitutions: For a lighter option, use low-fat ricotta cheese. Moreover, almond milk can be substituted for dairy milk for a dairy-free version.
Flavor Enhancements: Experiment with spices like cinnamon or nutmeg for added warmth. You can also replace lavender with fresh mint for a different aromatic experience.
Pancake Thickness: For thicker pancakes, add a bit more flour to the batter. For thinner ones, increase the liquid slightly.

Delicious Variations

Chocolate Chip Ricotta Pancakes: Add chocolate chips to the ricotta mixture for a sweet twist that kids will love.
Berry Stuffed Pancakes: Incorporate fresh berries like blueberries or strawberries in the filling for a fruity surprise.
Savory Version: Replace the ricotta filling with spinach and feta for a savory take on these pancakes, perfect for brunch or light lunches.

Frequently Asked Questions

Can I make the batter ahead of time?
Yes, you can prepare the pancake batter the night before; just store it in the refrigerator. Give it a gentle stir before cooking, as it may thicken overnight.
What if I don’t have dried lavender?
No problem! You can simply leave it out or substitute with a teaspoon of lemon zest or a hint of cardamom for a different flavor profile.
Can I use another type of fruit for the syrup?
Absolutely! Feel free to use fresh berries or citrus zest in place of passionfruit, keeping in mind that you’ll need to adjust the sugar based on the fruit’s tartness.
How can I make these pancakes gluten-free?
Substitute the all-purpose flour with a gluten-free blend that measures 1:1.
What other toppings can I use?
Besides passionfruit syrup and pistachios, try maple syrup, yogurt, or whipped cream for a decadent breakfast treat.

Conclusion

Lemon Ricotta Syrian Pancakes are not just a meal; they’re an experience filled with delightful flavors and textures. The combination of creaminess from the ricotta, zesty lemon, and the floral notes of lavender creates a dish that’s both comforting and exciting. Whether for a family breakfast, brunch gathering, or a special treat for yourself, these pancakes will become a cherished recipe in your culinary repertoire. So go ahead, gather your ingredients, and whip up a batch. Enjoy every delicious bite!