Breakfast/ Breakfast & Desserts/ Other Desserts/ Russian Monday

Ricotta Pancakes with Berry Coulis & Whipped Cream

I’m entertaining this weekend, and when one particular friend of mine comes over, I always make sure this is on the menu – my ricotta pancakes with berry coulis is her absolute favorite! If you love a good breakfast and you haven’t tried this, make it with me.

Mixing cornmeal, which is a little gritty, in the batter gives these pancakes just a little crunch. Berry sauce with freshly whipped cream, makes them awfully good.

Ricotta pancakes with berries and whipped cream

Ricotta Pancakes with Berry Coulis & Whipped Cream

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 2 Tbsp. sugar
  • 1 tsp baking powder
  • pinch of salt
  • 2 eggs
  • 1 1/4 cups milk
  • 1/2 cup whole milk ricotta cheese
  • 2 Tbsp. butter, melted 
  • 1 Tbsp. honey
  • 1 tsp. vanilla extract
  • lemon zest from 1/2 lemon
  • For the berry coulis:
  • 2 cups fresh berries
  • 1/2 cup sugar
  • 2 Tbsp. lemon juice
  • 1 cup heavy cream for serving



To make the berry coulis: put the berries in a pan with the sugar and heat gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or food processor and whiz to a puree, then strain through a strainer into a bowl. Let this coulis cool, then stir in the lemon juice.


In a medium-size bowl, mix the cornmeal, flour, sugar, salt, baking powder, and lemon zest. In a small bowl, combine the milk, eggs, ricotta, vanilla, butter, and honey. Stir the milk mixture in the flour mixture just until well blended.


Cook the pancakes until bubbles burst on the top and the bottom is light brown. Turn and cook the other side 1 to 2 minutes, until it is browned.


To serve pancakes: Whip the cream to a ribbon consistency. Very delicately mix in cold berry coulis to create a ripple effect. Put on a top of the pancakes with extra berries.

Ricotta pancakes with berries and whipped cream

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  • Reply
    Rosa's Yummy Yums
    March 7, 2014 at 12:48 pm

    Lovely clicks, props and treat!



  • Reply
    La Table De Nana
    March 7, 2014 at 2:28 pm

    She will of course them:)

  • Reply
    Angie Schneider
    March 7, 2014 at 4:37 pm

    So fluffy and delicious!

  • Reply
    Jelli B.
    March 8, 2014 at 4:30 am

    Gorgeous photos! These look phenomenal. I love the idea of adding cornmeal. Very creative.

  • Reply
    Nami | Just One Cookbook
    March 8, 2014 at 5:46 am

    Your guests are really lucky! Now you tempted me to try these pancakes with cornmeal in it. Sounds delicious, and I have plenty cornmeal that I didn't know what to do with. I must try as this is your recommendation! 🙂 Enjoy this weekend with your friends!

  • Reply
    Te de Ternura
    March 8, 2014 at 7:31 am

    FANTÁSTICOS… para empezar bien el dia!!!
    Y las FOTOS, preciosas como siempre YELENA
    Un buen sábado para ti amiga :)))

  • Reply
    Crystal S. | Apples & Sparkle
    March 8, 2014 at 7:46 pm

    When I was a kid (okay, as an adult too) I loved Smucker's berry syrups. I think I need to upgrade and make your coulis. This all looks amazing! I've also wanted to try ricotta pancakes forever! I think this recipe will be perfect, thank you for sharing. : )

  • Reply
    March 8, 2014 at 7:49 pm

    Crystal S, I am glad you stop by, and you are so welcome!! The are so scrumptious, I can not get enough of them-)))

  • Reply
    Rebecca Subbiah
    March 9, 2014 at 4:01 am

    wow looks heavenly and lucky guests 😉

  • Reply
    Elzbieta Hester
    March 9, 2014 at 7:02 pm

    Looks like a dream breakfast! 🙂 ela

  • Reply
    March 10, 2014 at 11:48 am

    Delicious.. These pancakes look soft and with berries and whipped cream they sound like a dream to me 🙂

  • Leave a Reply

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