I remember being introduced to limoncello years ago by my fiancee’s step dad. It definitely had a good punch to it but it quickly grew on me. I found a way to take this after dinner treat and incorporate it into these limoncello ricotta pancakes.
The limoncello is added into the batter mix which cooks off once the pancakes are cooked. To highlight the flavor, I added it to the maple syrup that went on it after. The batter is made using your typical pancake mix that can easily be put together with flour and baking agents.
The ricotta cheese helps gives the pancakes some body but also keeps it fluffy. You can simply mix it into your wet ingredients before adding it to your dry ingredients. I also added some frozen blueberries just as you probably would have seen in regular lemon ricotta pancakes.
Try this recipe out and you will get a taste of the flavors of this traditional Italian after dinner treat. This recipe makes about 3 to 4 servings and perfect for brunch.
Limoncello Ricotta Pancakes
Limoncello ricotta pancakes with limoncello maple syrup
Limoncello Ricotta Pancakes
- 1 cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- pinch salt
- 1 egg
- 1 cup milk
- 1 tsp vanilla extract
- 1 tbsp limoncello
- 1 tbsp lemon juice
- ½ tsp lemon zest
- ½ cup ricotta cheese
- ½ cup frozen or fresh blueberries
- 1 tbsp unsalted butter (for griddle or pan)
Limoncello Maple Syrup
- 1 tbsp limoncello
- 3-4 tbsp maple syrup
Heat a griddle or cast iron pan to medium heat. Make the pancake batter by mixing the dry ingredients first (flour, baking powder, baking soda, sugar and salt). In a separate bowl, mix the wet ingredients and then fold it into the dry mix until combined. Add the blueberries and mix in.
Use a knife to slice a sliver of the butter and place on the heated griddle or pan. Use a ¼ sized measuring cup to scoop out the batter and place on the griddle. Wait until you see small bubbles on top before flipping and cook for a minute or two longer. Depending on the size of your pan, you will need to work in batches of 3 or 4. Remember to butter the pan as you work through the batches
While the pancake cooks, make the limoncello maple syrup by stirring in the limoncello to the maple syrup in a small cup or bowl. Once the pancakes are done serve immediately and drizzle with the limoncello maple syrup. Add some fresh blueberries if you desire.
