Lemon Ricotta and Mascarpone Pancake Recipe
We’re now making these pancakes twice a week for our guests—this is the most sought-after breakfast this year! The Ricotta and Mascarpone adds extra richness, and lemon zest heightens the subtle flavor while the Blueberry-Lemon Compote completes the dish. Here’s the recipe so that you too can enjoy these unbelievably delicious pancakes at home!
1/2 cup Ricotta Cheese
1/2 cup Vermont Creamery Mascarpone
1 cup sour cream
3 eggs, separated
½ teaspoon baking soda
1 cup King Arthur all-purpose flour
Pinch of salt
1 tablespoon sugar
2 tablespoons fresh squeezed lemon juice
2 teaspoons grated lemon zest
Beat together the ricotta and mascarpone, sour cream and egg yolks. Combine flour, baking soda, salt and sugar and set aside. Beat egg whites until stiff but not dry.
Heat your griddle to 350º while you finish the batter. Combine the dry flour mixture with the cheese mixture, stirring well but not beating. Add lemon juice and zest, then gently fold in beaten egg whites, they should remain somewhat distinct in the batter. Be careful not to deflate the eggs.
Butter up your griddle and pour about ¼ cup of the batter for each pancake. Cook for 2-3 minutes on each side. Serve immediately with your favorite Vermont Maple Syrup—we prefer Dorset Reserve Maple Syrup.
Bonus Recipe: Blueberry-Lemon Compote
Combine 1 cup of fresh blueberries, water, ¼ cup of brown sugar and freshly squeezed lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add a second cup of fresh blueberries and cook for an additional eight minutes. Stir frequently and serve warm.
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