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 anewfoodie
Chicago
on February 03, 2013
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Wow! I love these pancakes! They have an incredible taste, very light and I will make these again. My only issue is they were flat. Definitely not fluffy like the picture. I later realized the recipe didn't include baking soda, so I will add some the next time I make these.
By TooPicky
Skokie,IL
on January 28, 2013
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Double this recipe! I did not use the lemon curd, because I made the raspberry sauce from Ina Garten. I made them smaller in size because we had many other items to eat. My guests took all of the leftovers home, so I can't comment on how they reheat. Family said that they were the best pancakes ever!
By PopNCountryMusic
Wisconsin
on January 27, 2013
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These were delicious. I did not have lemon curd or raspberries, so I melted down raspberry preserves and added a little lemon zest and lemon juice to it instead and it was great. I will definitely be making these again.
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