Recipe courtesy of Bobby Flay
Episode: Griddle
Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Total:
30 min
Active:
10 min
Yield:
4 to 6 pancakes (2 servings)
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 to 6 pancakes (2 servings)
Level:
Easy

Ingredients

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.

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