I made ricotta the other day for the sole purpose of making these pancakes. I slightly overcooked the ricotta, but I think that’s an okay thing to do if making pancakes with it. I made these once with fresh ricotta when I was in Massachusetts and we had access to raw whole milk. I didn’t have that this time, and I wish I had, because they were awesome the first go round. This time, eh, still really good.
The recipe is from Bobby Flay from the Food Network, so it is by no means exclusively my own. Of course, like any good trumped up home cook, I had to modify it just because I could. Our recipe made 10 pancakes using my muffin/ice cream scoop.
Lemon Ricotta Pancakes with Lemon Curd
Prep Time: 10 min
Cook Time: 20 min
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 1 lemon, zested and juiced (I used half a Meyer lemon, no zest, so my eaters could also just put maple syrup on without being overrun by lemon)
• Butter, for griddle
• Lemon Curd – buy a jar or make your own.
• Fresh berries, for garnish
• Confectioners’ sugar, for garnish
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
Drizzle a few tablespoons of the curd over the pancakes, top with fresh berries, and sprinkle with confectioners’ sugar.