Lemon Ricotta Stuffed Syrian Pancakes

There’s something magical about the combination of flavors in Lemon Ricotta Stuffed Syrian Pancakes. I remember the first time I tried these delightful pancakes at a friend’s house. It was a sunny spring afternoon, and the sweet aroma of the syrup filled the air, mingling perfectly with the lightness of the pancakes. Each bite was a harmonious blend of creamy ricotta, zesty lemon, and the floral notes of lavender. These pancakes quickly became a favorite in my household, and I love making them for family gatherings or just a special breakfast treat. The way they ooze with flavor when you take a bite is simply unforgettable.

Ingredient List for Lemon Ricotta Stuffed Syrian Pancakes

When it comes to crafting the perfect Lemon Ricotta Stuffed Syrian Pancakes, the harmony of ingredients is essential. Each component plays a vital role, creating a delicious symphony of flavors. From the creamy ricotta to the fragrant lavender, these ingredients work together to create a delightful culinary experience.

• Honey: 1 cup – Adds natural sweetness to the pancakes, enhancing their flavor profile.
• Butter: 2 tablespoons – A touch of fat that adds richness and depth to the syrup.
• Vanilla Extract: 1 teaspoon – Provides a warm, sweet aroma and flavor.
• Dried Lavender: 1 to 2 teaspoons – Infuses the syrup with a floral essence.
• Passionfruits: 2 to 3 – Brings a tart and tropical flavor to the syrup.
• All-Purpose Flour: 2 cups – The base for the pancake batter, giving it structure.
• Baking Soda: 1 teaspoon – Helps the pancakes rise, ensuring a light texture.
• Baking Powder: 1/2 teaspoon – Works alongside baking soda for a perfect rise.
• Salt: 1/2 teaspoon – Balances the sweetness and enhances overall flavor.
• Granulated Sugar: 1 tablespoon – Additional sweetness for the pancake batter.
• Egg: 1 – Binds the batter and adds richness.
• Milk: 1.5 cups + 1 cup water – Creates the desired batter consistency.
• Canola Oil: for frying – Used for cooking the pancakes, ensuring they don’t stick.
• Chopped Pistachios: 1/2 cup – Adds crunch and a nutty flavor as a topping.
• Whole Milk Ricotta Cheese: 1 cup – The creamy filling that makes the pancakes special.
• Zest of 1 Lemon – Enhances the lemon flavor in the filling.
• Vanilla Extract: 2 teaspoons – Added for flavor in the filling.

Directions for Lemon Ricotta Stuffed Syrian Pancakes

Making Lemon Ricotta Stuffed Syrian Pancakes is a delightful process that brings the kitchen to life with fragrant aromas. Follow these steps, and you’ll have a batch of delicious pancakes ready to impress your family or guests!

1. In a small saucepan, combine honey and butter. Bring to a low boil, then reduce heat to low, simmering for 5 minutes or until slightly thickened. Remove from heat, then stir in vanilla and dried lavender. Slice the passionfruits in half, scoop out the flesh, and stir into the syrup. Pour the syrup into a jar. This can be stored in the fridge for up to one week.
2. In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar. Mix well to ensure even distribution of the dry ingredients.
3. Add the egg, vanilla, milk, and water into the flour mixture. Stir until the batter is smooth and free of lumps. The batter should have a pourable consistency.
4. For the filling, combine ricotta, lemon zest, and vanilla in a bowl. Mix until well combined. Set aside.
5. Heat a large skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
6. Once the griddle is hot, drop 1 tablespoon of batter at a time onto the griddle, shaping it into a 3-inch-wide circle, similar to a thin crepe. Cook on one side until bubbles begin to appear on the surface. Then, remove the pancake and lay it cooked side down on a baking sheet. Cover with a clean towel to keep warm.
7. In the center of each uncooked pancake, place about 1 teaspoon of the ricotta mixture. Fold the pancake in half, pinching the sides closed with your fingertips to seal. Work quickly to prevent the pancakes from drying out.
8. In another large skillet, heat enough butter or oil to cover about 1/2 inch of the bottom. Once hot, add the filled pancakes and fry for 2 to 3 minutes on each side until they are lightly golden and crisp.
9. Once cooked, coat each pancake in the passionfruit syrup. For added texture, dip the edges in chopped pistachios. Serve warm with fresh fruit and any remaining syrup.

Recipe Tips about Lemon Ricotta Stuffed Syrian Pancakes

Here are some essential tips to ensure your Lemon Ricotta Stuffed Syrian Pancakes turn out perfectly every time. These insights will help elevate your pancake-making experience!

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them on a skillet for a few minutes to enjoy them warm.
• Freezing: You can freeze unfilled pancakes for later use. Just stack them with parchment paper in between and place them in a freezer bag. Thaw and fill them when ready to eat.
• Pairing: Consider serving these pancakes with a side of fresh seasonal fruits like strawberries or blueberries for a vibrant contrast.
• Serving Suggestion: A dollop of whipped cream on top before drizzling with the passionfruit syrup can add an extra layer of deliciousness.
• Cooking Tip: If you notice the pancakes sticking to the pan, ensure you have enough grease and allow them to cook without moving them until they naturally release.
• Presentation: For an eye-catching presentation, stack the pancakes and drizzle syrup over the top, garnishing with extra pistachios and edible flowers.

How to Enjoy Lemon Ricotta Stuffed Syrian Pancakes

When it comes to serving Lemon Ricotta Stuffed Syrian Pancakes, the possibilities are endless. Here are some delightful ways to enjoy this dish:

• Brunch Delight: These pancakes make a fantastic addition to any brunch table, perfect for sharing with friends and family.
• Festive Occasions: Serve them during festive gatherings or holidays for a sweet treat everyone will love.
• Seasonal Pairings: Pair with fresh fruits in season, such as berries or stone fruits, to enhance the flavor profile.
• Storage Tip: Any leftover pancakes can be kept in the fridge, making them a quick breakfast option for busy mornings.
• Creative Serving: Consider serving with a side of Greek yogurt or whipped cream for added richness.
• Sweet Drizzle: Don’t forget to drizzle more of that delicious passionfruit syrup over the pancakes right before serving!

FAQ

Conclusion

Lemon Ricotta Stuffed Syrian Pancakes are a delightful dish that beautifully combines flavors and textures. The creamy ricotta, zesty lemon, and aromatic lavender create a memorable experience for your taste buds. I encourage you to gather your ingredients and try making these pancakes for your next brunch or breakfast. They’ll surely impress your family and friends with their unique twist!

Lemon Ricotta Stuffed Syrian Pancakes

The ultimate comfort food, Lemon Ricotta Stuffed Syrian Pancakes combine creamy ricotta with zesty lemon and aromatic lavender. Perfect for breakfast or brunch, these pancakes are drizzled with passionfruit syrup for an indulgent experience. Make them tonight for a delightful treat!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 40 pancakes

Course: Breakfast

Cuisine: Syrian

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Honey
• 2 tablespoons Butter I like using salted or just add a pinch of salt
• 1 teaspoon Vanilla Extract
• 1-2 teaspoons Dried Lavender
• 2-3 pieces Passionfruits
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 tablespoon Granulated Sugar
• 1 piece Egg
• 1.5 cups Milk
• 1 cup Water
• Butter or Canola Oil for frying
• 1/2 cup Roasted Pistachios chopped
• 1 cup Whole Milk Ricotta Cheese
• 1 piece Zest of 1 Lemon
• 2 teaspoons Vanilla Extract

Equipment

• Large Pot
• Saucepan
• Baking Sheet
• Skillet
• Frying Pan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. In a small saucepan, combine honey and butter. Bring to a low boil, then reduce heat to low, simmering for 5 minutes until slightly thickened. Remove from heat and stir in vanilla and dried lavender. Slice the passionfruits in half, scoop out the flesh, and stir into the syrup. Pour the syrup into a jar and store in the fridge for up to a week.
2. In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar. Mix well to ensure even distribution.
3. Add egg, vanilla, milk, and water into the flour mixture. Stir until smooth, ensuring no lumps remain.
4. For the filling, combine ricotta, zest of lemon, and vanilla in a bowl. Mix until combined and set aside.
5. Heat a large skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
6. Drop 1 tablespoon of batter onto the griddle, shaping it into a 3-inch-wide circle. Cook until bubbles appear, then remove and cover with a towel.
7. Place about 1 teaspoon of ricotta filling in the center of each pancake. Fold in half and pinch edges to seal.
8. In another skillet, heat enough butter or oil to cover the bottom and fry pancakes for 2-3 minutes per side until golden and crisp.
9. Coat pancakes in passionfruit syrup and serve warm with pistachios and fresh fruit.

Notes

• Tip 1: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them on a skillet for a few minutes.
• Tip 2: You can freeze unfilled pancakes for later use. Just stack them with parchment paper in between and place them in a freezer bag.
• Tip 3: Consider serving these pancakes with a side of fresh seasonal fruits for a vibrant contrast.
• Tip 4: A dollop of whipped cream on top can add an extra layer of deliciousness.
• Tip 5: For an eye-catching presentation, stack the pancakes and drizzle syrup over the top, garnishing with extra pistachios.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.