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Galentine’s Day Brunch Food Ideas
Dominique

Galentine’s Day Brunch Food Ideas

Celebrate friendship with these delightful Lemon Ricotta Pancakes, a perfect choice for your Galentine’s Day Brunch. These pancakes are fluffy and creamy, brightened by fresh lemon zest and served with a homemade berry compote and honeyed Greek yogurt.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour (or a 1:1 gluten-free blend)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole milk (or buttermilk for extra tang)
  • ½ cup fresh ricotta cheese
  • 2 large eggs, lightly beate
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups mixed fresh berries (for compote)
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice (for compote)
  • 1 cup plain Greek yogurt (for honeyed yogurt)
  • 2 tablespoons honey (or maple syrup for honeyed yogurt)
  • ½ teaspoon vanilla extract (for honeyed yogurt)

Method
 

  1. Prepare the Berry Compote: In a small saucepan, combine mixed berries, 2 tablespoons sugar, and lemon juice. Simmer for 5-7 minutes until thickened and then remove from heat.
  2. Make the Honeyed Yogurt: In a bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth. Refrigerate until serving.
  3. Combine the Dry Ingredients: In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, baking soda, and salt.
  4. Combine the Wet Ingredients: In another bowl, whisk together milk, ricotta cheese, eggs, melted butter, lemon zest, and vanilla until smooth.
  5. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, folding gently until just combined. Let rest for 5-10 minutes.
  6. Heat the Griddle: Heat a non-stick griddle over medium-low heat and grease lightly.
  7. Cook the Pancakes: Pour about ¼ cup of batter onto the griddle for each pancake, cooking for 2-3 minutes per side until golden brown.
  8. Serve: Stack pancakes and serve with berry compote, honeyed yogurt, and optional toppings like powdered sugar and mint.

Notes

Ensure baking powder and baking soda are fresh for best results. Do not overmix the batter to keep pancakes fluffy. Fresh lemon zest is crucial for flavor.