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Summertime Lemon-Ricotta Stacked Pancakes with Strawberry Drizzle

Discover a symphony of flavors with our Summertime Lemon-Ricotta Stacked Pancakes bathed in a delightful Strawberry Drizzle. A simple and efficient recipe that turns pre-made crepes into a unique and delightful dessert. Perfect for a sunny brunch or an afternoon party, this refreshing dessert is sur...
5
1 hr 5 min
TOTAL TIME
489
CALORIES
$0.90
PER SERVING
Summertime Lemon-Ricotta Stacked Pancakes with Strawberry Drizzle
Directions
RICOTTA CREAM FILLING
35 min
PREP TIME
30 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
In a large mixing bowl, whisk together the heavy cream, granulated sugar, and vanilla extract. Once it forms soft peaks, gently fold in the ricotta cheese.
ZESTING
2
Grate the zest of two lemons into the ricotta cream filling and mix gently until evenly distributed.
RICOTTA CREAM FILLING
3
Chill the ricotta cream filling in the refrigerator.
STRAWBERRY SAUCE
4
In a food processor, blend 3 cups of fresh strawberries with jam until smooth, then move to the refrigerator to chill.
CREPE BATTER
5
Heat each pre-made crepe in a warm nonstick pan for about 15 seconds per side, and set aside on a plate to cool.
ASSEMBLY
6
Begin with one crepe on a cake stand, and spread a thin layer of ricotta cream filling over it, leaving a 1/2-inch rim around the edges. Continue layering crepes and ricotta cream filling until all crepes are stacked evenly.
7
Press the top lightly with a clean plate to even the layers, cover with a cloth, and refrigerate for an hour.
SERVICE
8
When ready to serve, chop remaining strawberries and decorate the top of the cake, allowing some pieces to fall down the sides. Sprinkle with chopped pistachios.
9
Drizzle the chilled strawberry sauce over the pancake stack and serve with a side of extra sauce for each slice.
Health Info
Macros
29g
CARBS
36g
FAT
17g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
EGGS
WHEAT
MILK
TREE NUTS
Frequently Asked Questions
What ingredients do I need to make pancakes?
Do I need to sift the flour?
Can I use a different type of milk, like almond milk or soy milk?
Can I substitute the eggs for something else if I'm vegan?
How do I know when to flip the pancakes?
What's the best way to keep the pancakes warm while I cook the rest of the batter?
What can I add to the batter for extra flavor?
Can I make the batter ahead of time?