Lemon Poppy Seed Ricotta Pancake Squares with Blueberry Yogurt

Lemon Poppy Seed Ricotta Pancake Squares with Blueberry Yogurt 🍋🫐 All the comfort of pancakes, but baked in one tray and sliced into soft golden squares. Ricotta keeps the middle tender, lemon makes it bright, poppy seeds add a tiny crunch, and the blueberry yogurt turns it into a fresh brunch plate without much fuss. Yield: 9 squares Time: 15 minutes prep, 22-26 minutes bake Ingredients For the pancake squares: - 250 g ricotta - 3 large eggs - 180 ml milk - 2 tbsp honey or maple syrup, plus extra to serve - 1 tsp vanilla extract - finely grated zest of 2 lemons - 2 tbsp lemon juice - 170 g plain flour - 2 tsp baking powder - 1/2 tsp fine sea salt - 1 tbsp poppy seeds - 35 g melted butter, plus a little for the tin For the blueberry yogurt: - 200 g Greek yogurt - 120 g blueberries - 1 tbsp honey - 1 tsp lemon juice - pinch of salt To finish: - extra lemon zest - a few blueberries - a light drizzle of honey Method 1. Heat the oven to 200 C / 400 F. Line a 20 cm square tin with baking paper and brush the sides lightly with melted butter. 2. In a large bowl, whisk ricotta, eggs, milk, honey, vanilla, lemon zest and lemon juice until mostly smooth. A few small ricotta flecks are fine and help the texture stay soft. 3. In a second bowl, mix flour, baking powder, salt and poppy seeds. Fold the dry mix into the ricotta bowl just until no dry streaks remain, then fold in the melted butter. Do not overmix; the batter should look thick and spoonable. 4. Spread the batter evenly in the tin. Bake for 22-26 minutes, until the top is lightly golden, the centre springs back, and a skewer comes out clean or with a few moist crumbs. 5. Rest the pancake slab in the tin for 10 minutes, then lift it out and cut into 9 squares. This short rest keeps the crumb fluffy instead of crumbly. 6. For the blueberry yogurt, mash half the blueberries with honey, lemon juice and a pinch of salt. Swirl through the Greek yogurt, then fold in the remaining whole berries for texture. 7. Serve the warm squares with a spoonful of blueberry yogurt, extra lemon zest and a small drizzle of honey. 🍯 Serving and storage tips - Best warm, but also lovely at room temperature for a brunch board. - Keep leftover squares covered in the fridge for up to 2 days. - Rewarm gently in a low oven or toaster oven; add the yogurt only after warming. - For make-ahead, bake the squares the night before and mix the blueberry yogurt in the morning. Save this one when you want pancakes without standing at the stove. Tasteloom.club