Photo: Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries Recipe
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.
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By travelz4me_9416722
North Andover, MA
on January 15, 2012
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All my life, I have been using the pancake recipe passed on through my family..until now..I am blown away by these pancakes!!!! They were simply the best tasting pancakes I have ever made! Even my father, who has grown up on his family recipe, has switched to these! I had to use up leftover ricotta and stumbled upon this recipe. The only change I made was I used an orange instead of a lemon. Awesome. Light, fluffy, and so easy to make. These are now my go to recipe!
By thewhiteplates
Canada
on December 17, 2011
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I wanted to use up the half-tub of light ricotta I had left from last week's lasagna, so I gave this recipe a try. It was very easy to make, and the results were fantastic. The pancakes look gorgeous (they're perfect little rounds! and they taste awesome on their own! I ate two straight of the griddle and had to stop myself from eating more. I followed the recipe for the pancakes exactly (minus the butter on the griddle and skipped the toppings. Using my 1/4 cup measure I got ten pancakes, and it's awesome that each one contains five grams of vegetarian protein and 17% of my RDI of calcium! These will go into heavy rotation in my eating plan!
By cmun
on November 08, 2011
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Light, fluffy, and moist! I served mine with maple syrup and my very picky daughter loved them. Thank you!
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