Introduction to the Recipe
Indulge in the comforting blend of soft, golden pancakes wrapped around a creamy, decadent ricotta filling, all drizzled with a vibrant raspberry sauce. This delightful treat is perfect for breakfast, brunch, or even a sweet dessert. Combining the richness of cream cheese and the citrusy zing of lemon zest with the subtle sweetness of raspberries, this recipe is a true crowd-pleaser. With a preparation time of just 15 minutes and a total cook time of 40 minutes, you can whip up these delicious pancakes with ricotta filling in no time, making them ideal for a leisurely weekend morning or a special occasion.
The key to this recipe’s success is the balance between the soft and tender pancake shell and the smooth, velvety ricotta filling. Once they’re cooked to a perfect golden-brown color and folded with care, the blintzes are crisped up in butter, giving them a delightful texture contrast. The raspberry sauce, with its fresh and tangy notes, complements the richness of the pancakes and adds a refreshing twist.
This dish isn’t just about great taste—it’s also an aesthetic feast. The colorful raspberries and mint sprigs garnish add a beautiful touch, making it not only delicious but visually stunning. Whether you’re hosting a brunch party or enjoying a quiet breakfast at home, these pancakes will surely impress.
In the following instructions, we’ll walk you through every step, from making the pancake batter to preparing the creamy filling and finally assembling the blintzes. You’ll also learn how to create the raspberry sauce, which ties everything together perfectly. With a little patience and attention to detail, you’ll have a restaurant-quality dish right at home.
Step-by-Step Recipe
Ingredients:
For the Pancakes:
1 cup of all-purpose flour
1 tablespoon of granulated sugar
1/4 teaspoon of kosher salt
1 1/2 cups of milk (I use 1% milk)
4 large eggs
6 tablespoons of unsalted butter (divided use)
More butter for coating the pan
For the Ricotta Filling:
1 1/2 cups of ricotta cheese
4 ounces of softened cream cheese
1/4 cup of granulated sugar
1 egg yolk
1/2 teaspoon of lemon zest
1 teaspoon of vanilla extract
For Serving:
1 batch of raspberry sauce (recipe below)
1 cup of fresh berries (such as raspberries, strawberries, or blueberries)
A few sprigs of mint for garnish
1 tablespoon of powdered sugar (for dusting)
Preparation Time:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Instructions:
Making the Pancakes:
Start by preparing the pancake batter. In a blender, combine the flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter. Blend until the mixture is smooth and well-combined, taking about 30 seconds. Allow the batter to rest at room temperature for 30 minutes. This step helps the batter thicken slightly and gives the pancakes a fluffier texture.
After the batter has rested, heat a 10-inch nonstick skillet over medium heat. Lightly grease the pan with a small amount of butter. Pour about 1/4 cup of batter into the skillet, swirling it around to cover the entire bottom of the pan. Cook until the bottom is golden brown, around 2-3 minutes.
Once the pancake has set and the underside is golden, carefully loosen the edges using a spatula. With your fingertips or the spatula, gently flip the pancake over and cook for another minute to ensure it’s fully cooked. Slide the finished pancake out of the skillet onto a plate. Repeat this process with the remaining batter, greasing the pan as needed with more butter.
Preparing the Ricotta Filling:
In a mixing bowl, combine the ricotta cheese, softened cream cheese, granulated sugar, egg yolk, lemon zest, and vanilla extract. Stir everything together until smooth and evenly mixed. This filling should be creamy, rich, and slightly sweet, with just a hint of citrus from the lemon zest.
Assembling the Blintzes:
Lay one pancake flat on a clean surface. Place about 3 tablespoons of the ricotta filling in the center, about 1 inch from the bottom edge of the pancake.
Carefully fold the bottom edge of the pancake over the filling, then fold both sides in towards the center. Gently roll the pancake into a tight cylinder, ensuring the filling stays inside. Repeat this process with the remaining pancakes and filling.
Once all the blintzes are rolled, place them in the freezer for 10-15 minutes to firm up. This will make them easier to cook and prevent the filling from spilling out during frying.
Cooking the Blintzes:
In a skillet, melt the remaining 3 tablespoons of butter over medium heat. Place the blintzes in the skillet in a single layer, making sure they aren’t overcrowded. Cook for 4 minutes on each side or until golden brown and crisp. You may need to work in batches, depending on the size of your skillet.
Once golden and crispy, remove the blintzes from the pan and set them on a plate.
Serving:
To serve, drizzle the blintzes with the homemade raspberry sauce. Top with fresh berries and a light dusting of powdered sugar for extra sweetness.
Garnish with mint sprigs for a fresh and aromatic finish.
Serve immediately, and enjoy these delectable pancakes with a creamy filling and fruity topping!
Nutritional Information (per serving):
Calories: 262 kcal
Carbohydrates: 19 g
Protein: 8 g
Fat: 17 g
Saturated Fat: 10 g
Cholesterol: 73 mg
Sodium: 143 mg
Potassium: 116 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 612 IU
Vitamin C: 1 mg
Calcium: 135 mg
Iron: 1 mg
Conclusion:
This recipe is the perfect way to indulge in a sweet and savory breakfast or brunch. The balance of the soft, fluffy pancakes and the rich, smooth ricotta filling creates an irresistible combination. The raspberry sauce adds a burst of fruity freshness, making each bite a delightful experience. Whether you’re treating yourself or sharing this dish with loved ones, these pancakes with ricotta filling and raspberry sauce are sure to be a hit.
