Pancake cups with ricotta, lemon, and blackberry

By Half-Buzzed Hostess
May 11, 2012
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Author Notes: Make these for Mother's Day, and you'll totally be mom's favorite childHalf-Buzzed Hostess

Makes: 24 cups

  • 1 cup milk
  • 1 cup flour
  • 6 eggs
  • 1/4 cup melted butter
  • 1 cup ricotta cheese
  • 1 lemon, juiced and zested
  • 2 teaspoons honey
  • 3 cups blackberries
  • 1/2 cup water
  • 1/4 cup sugar
  1. To make the pancakes: Preheat oven to 400 degrees. Spray 2 muffin pans with non stick spray. In a medium bowl, whisk together eggs, milk, flour, and butter until no longer lumpy. Pour mixture into muffin tins 1/3 of the way full. Bake for 10-12 minutes until puffy and golden.
  2. To make the ricotta: In a small bowl, stir together ricotta, lemon zest, and honey until combined. Set aside.
  3. To make the blackberry compote: In a saucepan, bring blackberries, water, lemon juice, and sugar to a boil. Boil until mixture reduces about 1/4 cup. Break up half the blackberries with the back of a spoon. Set aside.
  4. To assemble: Place three pancakes per plate. Top with a dollop of ricotta and a drizzle of blackberry syrup.

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