Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Buckwheat pancakes with cherries and quark
Nutty buckwheat pancakes with warm cherries and a spoonful of quark.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm a 15 minute rest is enough for buckwheat batter
- Confirm the pancakes turn cleanly after 2 to 3 minutes
- Photograph the finished plate
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 435 kcal
- per serving
- Protein
- 26 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, milk. Check the labels on packaged ingredients:
- buckwheat flour. Buckwheat is not a wheat, but buckwheat flour can be milled alongside wheat; check the label if you avoid gluten.
Cooking steps
Whisk the buckwheat flour, eggs and milk into a smooth batter, then leave it to stand for 15 minutes.
Stone the cherries and warm them in a small pan with a splash of water for 5 minutes, until they soften and give up their juice.
Warm a quarter of the oil in a non-stick frying pan over medium heat. Pour in a quarter of the batter and cook for 2 to 3 minutes, until the surface looks dry and the edges lift.
Turn and cook for 1 to 2 minutes more.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Repeat to make four pancakes, and serve two each with the cherries and their juice and a spoonful of quark.
The useful detail
Rest the batter for fifteen minutes. Buckwheat is a slow flour and needs the time to take up the liquid; cooked straight away the pancakes taste raw and chalky in the middle.
Make it work for you
One serving is Two pancakes with half the cherries and 100 g of quark. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Greek yoghurt instead of quark
Looser and richer beside the fruit.
Per serving: about the same energy, about the same protein, about 2 g more fat.
Raspberries instead of cherries
Sharper and much softer; they need 2 minutes rather than 5.
Per serving: about 10 kcal less, about the same protein, about the same fat.
Plain flour instead of buckwheat
Lighter and milder, and it needs no resting. Buckwheat is naturally gluten-free and wheat is not.
Per serving: about 10 kcal more, about 1 g less protein, about 1 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A sweet breakfast where the eggs, milk and quark between them carry the protein and the buckwheat brings the fibre.
| Energy | 435 kcal |
|---|---|
| Protein | 26 g |
| Fat | 13 g |
| of which saturates | 4 g |
| Carbohydrate | 56 g |
| of which sugars | 21 g |
| Fibre | 6 g |
| Sodium | 500 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| buckwheat flour | 80 g | FDC 170687Buckwheat flour, whole-groat | 268 kcal | 10.1 g |
| eggs | 100 g | FDC 171287Egg, whole, raw, fresh | 143 kcal | 12.6 g |
| milk | 205 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 103 kcal | 6.8 g |
| cherries | 200 g | FDC 171719Cherries, sweet, raw | 126 kcal | 2.1 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| quark | 200 g | FDC 172181Cheese, cottage, nonfat, uncreamed, dry, large or small curdFoodData Central has no quark record. Calculated as dry-curd cottage cheese, the closest fresh unripened curd cheese it holds; the two are close in energy and protein, and your pot's label is the exact figure. | 144 kcal | 20.7 g |
| Whole recipe | Divided by 2 | 865 kcal | 52.3 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate the pancakes within 2 hours and eat within 3 to 4 days. The cherries keep separately for the same time.
- In the freezer
- The pancakes freeze well interleaved with baking paper. Freezing keeps food safe indefinitely; texture is best sooner rather than later.
- Reheating
- Reheat in a dry pan until 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian