I wanted to make my sister a nice quick birthday breakfast [she's now 22], and of course she requested pancakes. I am usually not a fan of pancakes, however these Lemon Ricotta Pancakes looked absolutely delicious on Bobby Flay, and I knew I had to give them a try one day. I ran to Food Network to check out the recipe, and it received stellar reviews across the board. They were absolutely delicious. The ricotta and lemon curd gives these pancakes more of a light, airy, sophisticated taste versus regular pancakes. I could definitely go for these every weekend!
The best part about this recipe? It only takes about 20 minutes to prepare and plate the dish, not bad eh? I did make a small modification though, the original recipe called for raspberries to use as garnish, but I only had strawberries on hand. You can substitute any fruit you like!
- 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 strawberries, for garnish
- Confectioners' sugar, for garnish
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 strawberries, and sprinkle with confectioners' sugar.Follow MTM on Twitter | Add MTM on Bloglovin' | Like MTM on Facebook