Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
- Level: Easy
- Yield: 4 to 6 pancakes (2 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1027
- Total Fat
- 54
- Saturated Fat
- 32
- Carbohydrates
- 109
- Dietary Fiber
- 3
- Sugar
- 62
- Protein
- 31
- Cholesterol
- 406
- Sodium
- 1081
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Butter, for griddle
1 (11-ounce) jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners' sugar, for garnish
Directions
- 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.
- Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.