Monday, November 8, 2010

In The Kitchen: Lemon Ricotta Pancakes w/Strawberries

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! 
Lemon Ricotta Pancakes w/ Strawberries [Adapted from Food Network]
  • 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.

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  1. Oh my goodness, this looks delicious.

  2. yum! can't wait for the cook book! ::hint hint:: lol

  3. oooooh my gosh...i have a sudden urge to eat my computer screen...i have to try out this recipe

  4. This looks amazing. I have to try it out.

  5. Those look soo yummy!!!


  6. i'm so try this tomorrow thanks

  7. happy bday to your baby sis only 22, i wish i was 22 again now am 24 what a boring age this is lol

  8. Looks great. I saw these featured on a month or so ago and bookmarked it to give it a try but haven't gotten around to it. With the double review i'm guessing they're super delicious!

  9. So I tried this on Sunday!!! It's amazing!! Easily the best pancake I have ever tasted!! However, I would put the lemon curd on the side next time I make it- it's already very sweet due to the amount of sugar and lemon juice in the batter. I used raspberries instead of strawberries, since strawberries are out of season right now and I thought it lent super well to the flavor of the pancakes. Once again, due to the sweetness of the pancakes, unless you have a sweet tooth, the confectioners sugar is unnecessary!! But it was amazing!!!!

  10. lol @anonymous same here, but drooling at the sight of these cakes!


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