Recipe courtesy of Bobby Flay
Episode: Griddle
Save Recipe Print
Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 to 6 pancakes (2 servings)
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Lemon-Ricotta Pancakes

Recipe courtesy of Giada De Laurentiis

Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis

Recipe courtesy of Anne Burrell

Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup

Recipe courtesy of Eric Greenspan

Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories