Gordon Ramsay Blueberry Ricotta Pancakes

Gordon Ramsay’s Blueberry Ricotta Pancakes are a perfect blend of sweet and tangy.Crafted witheggs, ricotta, lemon juice, and fresh blueberries. Taking 30 minutes and yielding 4 servings

More Gordon Ramsay Recipe:

• Gordon Ramsay Rice Pudding Recipe
• Gordon Ramsay Creme Brulee Recipe
• Gordon Ramsay Crepe Suzette Recipe

💗 Why This Recipe Will Leave You Wanting More

• Flavor Fusion: Tangy ricotta and zesty lemon combine with sweet blueberries for a taste explosion.
• Fluffy Texture: Ricotta yields pillowy pancakes that melt in your mouth.
• Easy Preparation: Simple ingredients and steps for stress-free cooking.
• Customizable Sweetness: Adjust sugar to suit individual taste preferences.

❓ What Is Gordon Ramsay Blueberry Ricotta Pancakes?

Gordon Ramsay’s Blueberry Ricotta Pancakes are a fluffy breakfast delight made with eggs, smooth ricotta, lemon juice, vanilla extract, and fresh blueberries. The ricotta adds creaminess, while the blueberries burst with sweetness.

🍇 Gordon Ramsay Blueberry Ricotta Pancakes Ingredients

• 2 eggs
• 1 x 250g | 9oz tub smooth ricotta
• 1/2 cup freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 1/2 cup milk (I use almond milk but normal milk is fine)
• 1 metric cup (150g | 5oz) self raising flour – self rising flour
• 2 tablespoons natural sweetener (or caster/ fine granulated sugar) – adjust to your tastes
• 2 teaspoons baking powder
• Pinch of salt
• 1 1/4 cups fresh blueberries , plus extra to serve

🥞 How To Make Gordon Ramsay Blueberry Ricotta Pancakes

1. Add the milk and vanilla extract to the eggs and mix them with a whisk until the mixture is smooth and well-combed. After adding the sweetener (or sugar), baking powder, and salt, mix them in just until they are well mixed. Do not beat the batter too much. Like most pancake batter, this one will be thicker. Add the blueberries slowly and carefully.
2. Set a pan or pot that doesn’t stick on low to medium heat. Put a little butter (or oil spray) on the pan and then pour 1/4 cup of batter on it. Fry until the bottom is golden and set. Carefully flip and cook the other side until it is browned and done. Do again with the rest of the batter.
3. You can top it with more blueberries, maple syrup, or anything else you like. These would taste great with this Lemon Blueberry French Toast recipe’s Blueberry Sauce.

💭 Recipe Tips

• Use room temperature ricotta for smoother batter consistency and avoid overmixing for fluffy pancakes.
• Adjust sweetness to taste, balancing the tartness of lemon with the natural sugars of blueberries.
• Ensure a hot, preheated skillet for perfectly golden pancakes without sticking or uneven cooking.
• Keep blueberries evenly distributed by folding them into the batter gently to prevent sinking to the bottom.
• Experiment with toppings like honey, maple syrup, or a dollop of Greek yogurt for varied flavor combinations.

🍦 What To Serve With Blueberry Ricotta Pancakes?

Serve with a drizzle of maple syrup or honey, a dollop of Greek yogurt, and a sprinkle of extra blueberries for a delightful, balanced breakfast experience.

🎚 How To Store Leftovers Blueberry Ricotta Pancakes?

• In The Fridge. Store Leftovers Blueberry Ricotta Pancakes in an airtight container in the fridge for up to 2 days.
• In The Freezer. To freeze, layer pancakes with parchment paper and store in a sealed bag for up to a month.

🥵 How To Reheat Leftovers Blueberry Ricotta Pancakes?s?

• Microwave: Place a damp paper towel over Leftovers Blueberry Ricotta Pancakes? heat in 20-second intervals until warm.
• Oven: Wrap Leftovers Blueberry Ricotta Pancakes? in foil, bake at 350°F for 10 minutes.

FAQs

More Gordon Ramsay Recipe:

• Gordon Ramsay Molten Lava Cake Recipe
• Gordon Ramsay Chocolate Souffle
• Chocolate Cake Swiss Gordon Ramsay

Gordon Ramsay Blueberry Ricotta Pancakes Nutrition Facts

Amount Per Serving

• Calories: 250 calories
• Protein: 10 grams
• Fat: 10 grams
• Carbohydrates: 35 grams
• Sugar: 10 grams
• Fiber: 3 grams
• Sodium: 300 milligrams

Gordon Ramsay Blueberry Ricotta Pancakes

Author: Erin Table for Seven Cooking Method:Stovetop Cuisine:British Courses:Breakfast, Dessert Recipe Keys: B Blueberry Ricotta Pancakes

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:250 kcal Best Season:Available

Description

Gordon Ramsay’s Blueberry Ricotta Pancakes are a perfect blend of sweet and tangy.Crafted witheggs, ricotta, lemon juice, and fresh blueberries. Taking 30 minutes and yielding 4 servings

Ingredients

• 2 eggs
  
• 1 x 250g | 9oz tub smooth ricotta
  
• 1/2 cup freshly squeezed lemon juice
  
• 2 teaspoons vanilla extract
  
• 1/2 cup milk (I use almond milk but normal milk is fine)
  
• 1 metric cup (150g | 5oz) self raising flour – self rising flour
  
• 2 tablespoons natural sweetener (or caster/ fine granulated sugar) – adjust to your tastes
  
• 2 teaspoons baking powder
  
• Pinch of salt
  
• 1 1/4 cups fresh blueberries , plus extra to serve

Instructions

1. Add the milk and vanilla extract to the eggs and mix them with a whisk until the mixture is smooth and well-combed. After adding the sweetener (or sugar), baking powder, and salt, mix them in just until they are well mixed. Do not beat the batter too much. Like most pancake batter, this one will be thicker. Add the blueberries slowly and carefully.
   
2. Set a pan or pot that doesn’t stick on low to medium heat. Put a little butter (or oil spray) on the pan and then pour 1/4 cup of batter on it. Fry until the bottom is golden and set. Carefully flip and cook the other side until it is browned and done. Do again with the rest of the batter.
   
3. You can top it with more blueberries, maple syrup, or anything else you like. These would taste great with this Lemon Blueberry French Toast recipe’s Blueberry Sauce.

Notes

• Use room temperature ricotta for smoother batter consistency and avoid overmixing for fluffy pancakes.
  Adjust sweetness to taste, balancing the tartness of lemon with the natural sugars of blueberries.
  Ensure a hot, preheated skillet for perfectly golden pancakes without sticking or uneven cooking.
  Keep blueberries evenly distributed by folding them into the batter gently to prevent sinking to the bottom.
  

Keywords:Gordon Ramsay Blueberry Ricotta Pancakes