Lemon Ricotta Syrian Pancakes invite you to an extraordinary culinary journey where comfort meets elegance. Just imagine the first bite of a pancake that is tender yet slightly crisp, the luscious ricotta spilling from its folds like a creamy treasure. You experience the enchanting aroma of lemon zest mingling with sweet honey and a hint of floral lavender, tickling your senses with anticipation. These delightful pancakes don’t just reside on your plate, they dance on your palate, offering a vibrant blend of refreshing taste and cozy warmth.
With each bite, the taste is nothing short of heavenly. The ricotta filling, light and airy, sings with the brightness of lemon and the whisper of vanilla. When you pair it with the zingy twist of passionfruit syrup, a delightful sweetness envelops your mouth, transporting you straight to a sun-drenched terrace sipping sweet tea in the Middle East. Topped with chopped roasted pistachios, each bite becomes a celebration of textures—the creamy, the crunchy, and everything in between—inviting you to linger over them just a little longer.
These pancakes are perfect for breakfast when you want to impress family and friends or for a cozy brunch on the weekend when you have time to savor each moment. They stand out not only for their exquisite taste but also for their unique combination of flavors that transport you far beyond the standard pancake fare. Once you taste them, you’ll want to bring them to every gathering, turning each moment into a special occasion.
Why You’ll Love This Lemon Ricotta Syrian Pancakes
You’ll adore the Lemon Ricotta Syrian Pancakes for their delightful balance of flavors and textures. The combination of creamy ricotta and zesty lemon creates a refreshing filling, while the warm, golden-brown exterior beckons you with its crispiness. The surprise element of the passionfruit syrup transforms each pancake into a gourmet treat.
Perfect for breakfast, brunch, or even dessert, these pancakes enrapture both your heart and taste buds. The addition of nuts gives them a unique crunch, making for an undeniably gourmet experience any time of day. It’s the kind of dish that not only fills your tummy but also warms your soul, making every bite a small celebration of life.
Preparation Phase & Tools to Use
Having the right tools is crucial for executing this exquisite pancake recipe. Here’s what you’ll need:
- Large Mixing Bowl: You’ll use it to combine your batter ingredients and create the luscious ricotta filling.
- Whisk: A sturdy whisk comes in handy for mixing dry and wet ingredients together smoothly—ensuring a lump-free batter.
- Saucepan: Use this to prepare your dreamy passionfruit syrup, which pairs beautifully with the pancakes.
- Skillet or Griddle: A non-stick surface is ideal for frying these pancakes to perfection, allowing you to achieve that golden crust with ease.
- Spatula: This helps to flip the pancakes gently and secure the fillings inside safely.
Preparation tips enhance your experience. Gather all ingredients before you begin, ensuring a seamless cooking process. This method creates a delightful flow and lets you focus entirely on crafting your culinary masterpiece.
Ingredients for Lemon Ricotta Syrian Pancakes
Here’s what you’ll need to summon the joys of these heavenly creations:
- 240 ml honey: This serves as the base for your luscious syrup, infusing a deep sweetness.
- 28 g butter: Salted butter enhances the flavor, bringing richness to the pancakes.
- 5 ml vanilla extract: Adds warmth and depth to both the pancakes and the ricotta filling.
- 5–10 ml dried lavender: A hint of floral notes elevates the dish, creating a unique aromatic experience.
- Pulp from 2–3 passionfruits: The star of your syrup, its sweet yet tart profile brings a refreshing twist.
- 250 g all-purpose flour: The foundation of your pancake batter.
- 5 g baking soda & 2 g baking powder: These leavening agents fluff up your pancakes to tender perfection.
- 2 g salt: A pinch balances the sweetness harmoniously.
- 13 g granulated sugar: Elevates the pancake flavor, boosting their sweetness.
- 1 egg: Provides binding and adds richness.
- 360 ml milk: Softens the batter for a dreamy texture.
- 240 ml water: Keeps the batter light and helps it achieve the right consistency.
- Butter or canola oil for frying: The medium ensures a golden crust.
- 65 g roasted pistachios (chopped): These offer a delightful crunch, contrasting with the creamy filling.
- 250 g whole milk ricotta cheese: The creamy heart of the pancakes, providing a rich and delightful filling.
- Zest of 1 lemon: Gives that exhilarating zing, brightening each bite.
- 10 ml vanilla extract: This additional touch harmonizes the flavors beautifully.
You can substitute lemon zest with orange zest for a different citrus experience, and if you can’t find passionfruit, a berry compote serves as an equally delightful topping.
How to Make Lemon Ricotta Syrian Pancakes
Creating these exquisite pancakes becomes a joyous affair with a few clear steps. Here’s how:
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Prep the Passionfruit Syrup: Combine honey and butter in a small saucepan over medium heat. Bring this mixture to a low boil, then reduce the heat and let it simmer for 5 minutes until it thickens slightly. Stir in the vanilla extract and dried lavender before removing it from heat. Halve the passionfruits, scoop out the pulp, and fold it gently into the syrup. Transfer to a jar and set aside for later.
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Make the Pancake Batter: In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and sugar until thoroughly combined. Add the egg, vanilla extract, milk, and water, stirring until you achieve a smooth and lump-free batter.
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Prepare the Ricotta Filling: In a separate bowl, combine the ricotta cheese, lemon zest, and extra vanilla extract. Mix until achingly creamy and well blended.
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Cook the Pancakes: Heat a large skillet or griddle over medium heat, lightly greasing it with butter or canola oil. Pour 1 tablespoon of batter per pancake, aiming for 7.5 cm thin rounds. Cook until bubbles form on the surface, then remove from heat, placing the cooked side down on a baking sheet. Cover with a clean towel to keep warm.
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Stuff and Fry: Place 1 teaspoon of the ricotta filling onto the uncooked side of each pancake. Fold the pancakes in half, pressing the edges firmly to seal. Quickly return them to the skillet, adding enough butter or oil to create a 1 cm depth. Fry the stuffed pancakes on each side for 2–3 minutes until they turn golden and crisp.
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Serve & Enjoy: Once cooked, coat these warm delights in the prepared passionfruit syrup and dip the pointed ends into chopped roasted pistachios. Serve immediately with fresh fruit and extra syrup on the side.
Chef’s Notes & Helpful Tips
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Make-Ahead Tips: Prepare the passionfruit syrup a day before and store it in the fridge. The flavors deepen and create an even more luscious topping for your pancakes.
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Alternative Cooking Methods: If you want to experiment, consider using an air fryer for a healthier version—just adjust the time as needed. A conventional oven can also work; bake at 180°C (350°F) for about 10 minutes per batch or until golden.
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Customization Ideas: Feel free to mix in your favorite spices, such as cinnamon or nutmeg, into the batter. You can incorporate fruits like blueberries or diced apples right into the batter for added sweetness.
Common Mistakes to Avoid
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Overmixing the Batter: While a lump-free batter is essential, mixing too vigorously leads to tough pancakes. Stir gently until combined.
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Incorrect Heat Settings: A skillet that’s too hot burns the outside before the inside cooks. Keep it at a medium temperature and adjust as necessary.
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Not Sealing Properly: Be sure to firmly fold and seal the pancakes to avoid the filling leaking during frying.
What to Serve With Lemon Ricotta Syrian Pancakes
Enhance your experience by pairing these pancakes with delightful accompaniments. Here are some ideas:
- Fresh Berries: Add vibrant strawberries, blueberries, or raspberries for a juicy, tart contrast.
- Whipped Cream: A dollop of lightly sweetened whipped cream enriches the pancake experience, making it even more indulgent.
- Greek Yogurt: Topping with cool, tangy yogurt complements the sweet elements while adding creaminess.
- Coconut Flakes: For a tropical flare, sprinkle lightly toasted coconut flakes to elevate both taste and texture.
- Chocolate Chips: If you’re a chocolate lover, mini chocolate chips melted within the batter add a sweet richness.
- Nut Butters: A drizzle of almond or peanut butter brings in a nutty element that enhances each bite.
- Cinnamon Sugar: A sprinkle of cinnamon-sugar offers a warm, nostalgic flavor that delights every time.
Storage & Reheating Instructions
These pancakes don’t sit well for long, so enjoy them fresh! If you have leftovers, place them in an airtight container in the fridge for up to 2 days. For longer storage, freeze the pancakes, layered with parchment paper, for up to 1 month.
Reheat in the oven, covered with foil, at 175°C (350°F) until warmed through, or pop them in the toaster for a few minutes until crispy again.
Estimated Nutrition Information
While indulging in these delicious pancakes, keep in mind that each serving may contain approximately:
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 12g
- Protein: 8g
These values are estimates and can vary based on ingredients used and serving sizes.
FAQs
1. Can I use low-fat ricotta cheese?
Absolutely! Low-fat ricotta can be a great way to reduce calories while still achieving a delicious filling. Just keep in mind that the texture might be slightly different.
2. Can I prepare the batter the night before?
You can mix your dry ingredients and keep them separate from the wet ones overnight. It’s best to combine them just before cooking to maintain the fluffiness of the pancakes.
3. What if I can’t find passionfruit?
If passionfruit isn’t available, use a tangy berry compote, or consider vibrant citrus like orange marmalade for that zesty kick!
4. Can I make them gluten-free?
Certainly! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Just verify that each ingredient you use is gluten-free.
5. Are these pancakes suitable for meal prepping?
They are wonderful for meal prepping. Freeze the cooked pancakes and reheat as needed for quick breakfasts. Pair with fresh fruit or syrup right before serving for the best results!
Conclusion
Be prepared to surrender your taste buds to the delightful experience of Lemon Ricotta Syrian Pancakes. Each pancake offers a tender embrace of flavor, complemented by a sweet, tangy syrup and the satisfying crunch of pistachios. As they sizzle in your kitchen, let the aroma fill your home, inviting family and friends to share in the magic. Try this recipe; it’s more than a meal—it’s a beautiful moment waiting to unfold at your table. Enjoy every bite!
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Lemon Ricotta Syrian Pancakes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Syrian
- Diet: Vegetarian
Description
Indulge in these heavenly pancakes filled with creamy ricotta and zesty lemon, topped with a delightful passionfruit syrup and crunchy pistachios.
Ingredients
- 240 ml honey
- 28 g salted butter
- 5 ml vanilla extract
- 5–10 ml dried lavender
- Pulp from 2–3 passionfruits
- 250 g all-purpose flour
- 5 g baking soda
- 2 g baking powder
- 2 g salt
- 13 g granulated sugar
- 1 egg
- 360 ml milk
- 240 ml water
- Butter or canola oil for frying
- 65 g roasted pistachios (chopped)
- 250 g whole milk ricotta cheese
- Zest of 1 lemon
- 10 ml vanilla extract
Instructions
- Prep the Passionfruit Syrup: Combine honey and butter in a small saucepan over medium heat. Bring to a low boil, then reduce the heat and simmer for 5 minutes until it thickens slightly. Stir in the vanilla extract and dried lavender before removing from heat. Halve the passionfruits, scoop out the pulp, and fold it gently into the syrup. Transfer to a jar and set aside.
- Make the Pancake Batter: In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and sugar until combined. Add the egg, vanilla extract, milk, and water, stirring until smooth.
- Prepare the Ricotta Filling: In a separate bowl, combine ricotta cheese, lemon zest, and extra vanilla extract. Mix until creamy and well blended.
- Cook the Pancakes: Heat a skillet over medium heat, greasing it lightly. Pour 1 tablespoon of batter for each pancake, cooking until bubbles form on the surface. Remove from heat and cover to keep warm.
- Stuff and Fry: Place 1 teaspoon of ricotta filling onto the uncooked side of each pancake. Fold in half and press the edges to seal. Fry on each side for 2–3 minutes until golden and crisp.
- Serve & Enjoy: Coat pancakes in passionfruit syrup and dip in chopped pistachios. Serve immediately with fresh fruit and extra syrup.
Notes
Prepare the passionfruit syrup a day in advance for deeper flavors. Feel free to customize the batter with favorite spices or fruits.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
