Slade's Kitchen - Lemon Ricotta Pancakes

25 April, 2019 | Slade Wentworth

DD Writer & Father, Slade Wenthworth Walks Us Through The Prep Of Lemon Ricotta Pancakes.

Learn How To Make This Amazing Breakfast For Your Kids.

Here is a great recipe for pancakes that are a hit with our family every time. Also included is how to make two different toppings: lemon curd and a blueberry-raspberry compote. And I’m sorry but according to our sons, you must choose a favorite. 

So, which are you, #TeamCurd or #TeamCompote? 

We hope you enjoy this video and that you take a chance on making any of the three recipes below. 

Lemon Curd


3/4 cup lemon juice 
1 tablespoon lemon zest 
3/4 cup sugar 
3 eggs 
1/2 cup unsalted butter, cubed 

Put all ingredients together in a saucepan over medium heat and whisk constantly for about 8-10 minutes until it thickens. Transfer to a storage container and cover surface with plastic wrap to keep curd from developing a skin. Cool in refrigerator. 

Blueberry-raspberry Compote


1.5 cup blueberries 
1 cup raspberries 
1/4 cup sugar 
2 tbsp water 
1 tsp lemon zest 

Put all ingredients (but using only 1 1/4 cup of the blueberries and 3/4 cup of raspberries) together in a saucepan over medium heat and bring to a low boil for 8-10 minutes, stirring occasionally, allowing berries to burst and partially liquefy. Remove from heat and stir in remaining berries. Allow to cool for 20 minutes and transfer to a storage container. Cool in refrigerator. 

Lemon Ricotta Pancakes


3/4 cold water, or milk 
1/2 teaspoon baking soda 
1/2 cup ricotta cheese 
1 tablespoon lemon zest 
1 tablespoon vegetable oil 
1/8 teaspoon vanilla extract 
1 tablespoon sugar 
1 large egg 
2 tablespoon melted butter 
1 tablespoon lemon juice 
1 cup all-purpose flour 
1/2 teaspoon salt 
1 teaspoon baking powder 

Add the first group of ingredients to mixing bowl and whisk until fully incorporated. Add the second group of ingredients and mix until slightly lumpy. Let sit for 15 minutes. 

Using medium heat on stovetop, pour 1/4 - 1/2 cup of batter onto a non-stick pan coated with clarified butter, butter or oil. When edges look slightly brown and bubbles form on the surface, flip with spatula. 

Plate pancakes. Add desired amount topping or syrup. 



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