Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

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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.

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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!

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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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I had never had a ricotta pancake or lemon curd, so both were new to me. These were really easy to make and everyone enjoyed them. They are a nice change in flavor from a standard pancake recipe and I will make them again. I followed the recipe exactly and made about 9 pancakes out of the batter.

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Wonderful!! I live in Italy and don't always have access to a decent pancake mix or american baking powder, but this recipe meshed with the italian counterparts beautifully. The fam loved it!

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I tried this recipe to use up some leftover ricotta I had in the fridge. There wasn't quite enough cheese so I topped up the measure with applesauce and the results were great. These were the lightest, fluffiest pancakes I've ever tasted. I did find the lemon flavour less discernable while the pancakes were hot but when they had cooled down, the flavour was like candied lemon. Super! Will definitely make these again.

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Yes, these are light and fluffy and yes, they yield three times more than expected; but, I believe that is because there is a mistake in the amount of Baking Powder. I believe it should be one teaspoon and not one tablespoon. Other than that, these are really tasty and the nutmeg and lemon make the kitchen smell like Christmas morning. To the keepers of this web site, if you correct the recipe, go ahead and up my rating to five stars.

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This was awesome! I was actually looking for a different recipe so I added the raspberries to the batter slightly before flipping them. Also, I am lactose intolerant, but no worries. I used lactaid milk and low fat ricotta cheese and was in food heaven.

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This recipe is excellent, and the pancakes taste SO delicious with the lemon curd! The first time I tried the recipe, I was visiting my daughter in Minnesota, and it worked beautifully. I tried it again here in Utah and it was a bit too runny. I recommend adding a couple of extra tablespoons of flour if you're at high altitude. I'm glad this is a bit labor intensive,( probably my fault as I also make my own ricotta, so have to make the curd and the cheese the night before, so I won't make it too often.

We recently found a very easy recipe for ricotta cheese (just a gallon of milk and a quart of buttermilk, heat till it separates, drain as you do yogurt...so used homemade ricotta (whole milk as well.
We used Ina Garten's recipe for lemon curd, and it was easy to make. Her recipe is the one where you process the sugar and lemon rind together and then mix everything before cooking it

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Really good, used whole-milk ricotta for maximum flavor. My rogue husband added fresh raspberries to the batter, worked really well. Don't need nearly as much lemon curd as described, very sweet and a very little goes a long way.