I’ve become really into infusing flavors into heavy cream. It’s such an easy way to pack flavor into whipped cream, ganache, truffles, or any dessert that uses cream, really. I wanted to create a bright citrus pancake topping for a pile of pancakes on a Saturday morning, and this whipped lemon ricotta topping was perfection.
We absolutely love Krusteaz mixes in this house. We use their pancakes, Belgian waffles, cookies, bars, breads, and muffins! Sure, we love to bake from scratch, but sometimes we just want to pull a box out of the pantry and be done with it (who else out there can relate to that?) Krusteaz has just launched a new line of pancake mix with added protein. Each serving has 13g of protein and is free of partially hydrogenated oils, high fructose corn syrup, artificial flavors, colors, and preservatives.
The new mixes can be found at Kroger, Wegman’s, Roundy’s, Certco, and Jewel, while Walmart will be stocking the mixes in September.
This was our first time trying the protein-fortified mix and we were very pleased with the results. The pancakes baked up nice and fluffy and though the added protein didn’t seem to alter the flavor at all, they were more satisfying and filling than the traditional mixes. Paired with this fluffy lemon ricotta topping and this was a completely delicious breakfast.
You can use this topping on your favorite Krusteaz pancake mix, use your favorite recipe for scratch, or try it on other breakfast carbs like waffles, crepes, or French toast! Yum! Enjoy!
|Lemon Ricotta Pancake Topping|| || |
- Peel from 1 small lemon, cut into strips
- ½ cup heavy cream
- 1 cup ricotta cheese
- 2 TBS powdered sugar
- 2 tsp fresh-squeezed lemon juice
- 2 tsp zest
- Place the peel and heavy cream in a heavy-bottom saucepan on medium heat until steam starts to rise and small bubbles form on surface. Do not allow to boil.
- Remove from heat, cover, and allow to steep for about 30 minutes. Strain out the peel, transfer cream to another container and place into the fridge until thoroughly chilled (~3 hours).
- When the cream has chilled, in a bowl combine the ricotta, powdered sugar, zest, and juice. Stir until totally combined.
- In a separate bowl, whip the chilled cream on high speed until stiff peaks form. Gently fold the whipped cream into the ricotta mixture and serve with pancakes.
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Krusteaz Prize Pack Giveaway
Krusteaz is offering this awesome prize pack for one of my readers! One randomly-selected winner will receive:
5 boxes of Krusteaz Protein Buttermilk Pancake Mix
A non-stick spatula
A blender bottle
A Krusteaz Tote Bag
Enter using the widget below!
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