Lemon Ricotta Pancakes With Blueberry Crème Fraîche

Name: Lemon Ricotta Pancakes With Blueberry Crème Fraîche
Prep time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 c. cream cheese; 1/2 c. frozen blueberries, thawed; 2 tbsp. crème fraîche; 1/2 tsp. pure vanilla extract; 1 1/2 c. all-purpose flour; Zest of 1 large lemon; 3 tbsp. granulated sugar; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. kosher salt; 3 large eggs; 1 c. buttermilk; 1 c. full-fat ricotta; 3 tbsp. unsalted butter, melted, plus more for griddle; 2 tbsp. fresh lemon juice; Extra-virgin olive oil, for griddle

Three words: lemon ricotta pancakes.

By Kayla GreerPublished: Feb 15, 2023

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preview for Nipsey Hussle's Former Private Chef Shares His Favorite Pancake Recipe

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

Cal/Serv:

639

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Kayla Greer, former personal chef to stars like Drake, Migos, and Nipsey Hussle, joined us in Los Angeles to share her beloved recipe for lemon ricotta pancakes with blueberry crème fraîche. While working with the late, great Nipsey Hussle, this breakfast comfort food was one of the rapper's favorite dishes.

Greer knew Hussle before she even became a chef. They both grew up in the same neighborhood in Los Angeles and eventually their friendship transformed into a successful working relationship. Hussle always supported Greer creatively and encouraged her to add her own flair to otherwise traditional dishes.

His motivation is what inspired this recipe for fluffy and tender lemon ricotta pancakes with a sweet, tangy blueberry crème fraîche. Greer's creation became a staple meal at Hussle's studio, where he would spend long nights making chart-topping and Grammy-nominated hits. Here's how to make 'em at home!

Did you try making these pancakes? Let us know how it went in the comments!

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Ingredients

Blueberry Crème Fraîche

1/2 cup
cream cheese
1/2 cup
frozen blueberries, thawed
2 Tbsp.
crème fraîche
1/2 tsp.
pure vanilla extract

Pancakes

1 1/2 cups
all-purpose flour
Zest of 1 large lemon
3 Tbsp.
granulated sugar
1 tsp.
baking powder
1/4 tsp.
baking soda
1/2 tsp.
kosher salt
3
large eggs
1 cup
buttermilk
1 cup
full-fat ricotta
3 Tbsp.
unsalted butter, melted, plus more for griddle
2 Tbsp.
fresh lemon juice
Extra-virgin olive oil, for griddle

Directions

Blueberry Crème Fraîche
1. Step 1In a medium bowl, using a handheld mixer on medium speed, beat cream cheese, blueberries, crème fraîche, and vanilla until mostly smooth.
2. Step 2Transfer cream cheese mixture to a piping bag or zip-top plastic bag with a corner cut off. Set aside until ready to use.
Pancakes
1. Step 1Preheat oven to 200° and set a wire rack in a baking sheet. In a large bowl, whisk flour, lemon zest, granulated sugar, baking powder, baking soda, and salt.
2. Step 2In a medium bowl, combine eggs, buttermilk, ricotta, butter, and lemon juice. Add to dry ingredients and mix until just combined.
3. Step 3Preheat a griddle or large skillet over medium heat and drizzle with oil. Once hot, add a little butter and let melt. Using 1/3-cup measuring cup or ice cream scoop, scoop batter on griddle.
4. Step 4Cook pancakes until bubbles rise to the surface and edges look browned and set, 2 to 4 minutes. Flip and cook until other side is lightly browned and pancakes look thick and puffed, about 2 minutes more.
5. Step 5Transfer pans to prepared rack. Keep warm in oven. Repeat with remaining batter.
6. Step 6Divide pancakes among plates. Pipe blueberry crème fraîche on top and serve with maple syrup alongside.