PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Loaded with whipped ricotta and lemon zest, these soft pancakes are deliciously over the top when served with raspberry preserves.
April showers bring may pancakes. That’s how the saying goes, right? Well, being just a few days away from Mother’s Day it sure does. If you’re anything like me, you strive to make certain that your mom knows just how much you love and appreciate her on this one day (but let’s be honest–it really should be every day!) I know my mom deserves the moon for all she does, and I only hope one day I can live up to the example she’s set. So, without further adieu, here is a recipe that has been adapted from my own family recipe to include the most incredible addition of raspberry preserves thanks to the good folks at Bonne Maman, and is sure to knock mom’s socks off on Sunday.
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- ¾ cup flour
- 1 cup ricotta
- 2 eggs
- 2 tbsp. sugar
- 2 tsp. baking powder
- ¾ tsp. salt
- ¼ cup vegetable oil
- 1 cup milk
- ½ lemon juice + zest
- ½ jar bonne maman raspberry preserves
- fresh raspberries, if desired
- the best way to create perfectly fluffy no-lump pancakes is to be sure to sift your dry ingredients prior to mixing in with your wet ingredients (and the ricotta is like magic for fluffiness). sift together the flour, sugar, baking powder and salt and set aside. in a separate bowl, whisk together the eggs, oil, lemon juice and zest, ricotta, and milk. meanwhile, heat a flat griddle or pan to semi-medium heat. with your whisk handy, gradually add in the dry ingredients to the wet and whisk together until smooth and most lumps are out. working in batches, spray your pan (nobody likes pancakes stuck to the pan) and spoon desired portion onto griddle. watch for the bubbles in the batter, for when they pop, it's most likely time to flip. repeat for each set of pancakes.