Spring is around the corner with Easter, Mother’s day, Father’s day and summer in the near future. I can’t think of a better breakfast or brunch option than these lemon ricotta pancakes during the warm weather.
The lemon and the ricotta remind me of spring and time to lighten up, no more heavy winter foods.
The pancakes are enhanced by a dollop of lemon curd spooned on top that warms up with the heat of the pancake and mingles together with the maple syrup as you cut through them, the flavors are out of this world!
I chose to make 6 inch size pancakes, but you can certainly make smaller ones but I would suggest to double the recipe if your making them they’re that good! I yielded 6, six inch pancakes with this recipe.
The lemon curd is a must, don’t bother making it from scratch, there are some great store bought brands which are good quality and taste terrific.
Garnish with fresh seasonal berries and I promise you this will be a hit with your family and friends in the months to come!
1 cup of full fat ricotta cheese, if using deli kind let the moisture drain out, otherwise purchase a full fat variety that is typically located by the cream cheese, mozzarella area in a grocery store. 1 cup all purpose flour 1 cup whole milk ( you definitely want the consistency of pancake batter, you might want to add a little more or less depending on how thick it is when mixed.) 2 eggs ½ tsp vanilla 1 tsp baking powder ½ tsp salt 3 Tbsp of sugar zest of a whole lemon 1 jar of lemon curd fresh berries butter for swiping the pan powdered sugar for dusting
In a medium sized bowl add the drain ricotta cheese, then add in the eggs, milk, vanilla, lemon zest and whisk well to combine. In a smaller bowl add the flour, baking powder, sugar and salt, whisk well to combine. Now add the flour mixture to the wet ricotta ingredients folding gently with a spatula until you see no dry flour areas. Heat up your pan, swipe with a little butter, like I said i made 6 inch pancakes so I poured about a third or so on the bottom and shook the pan to spread the batter evenly around. I kept heat at medium and didn’t flip until bubbles were showing up in the middle and edges of the pancake, you can peak underneath to make sure you see an nice golden brow, then flip over. Give the other side a couple of minutes then place onto a wire rack instead of paper towels, you don’t want them to get soggy. Eat them warm dust with powdered sugar and serve them with a dollop of lemon curd on top along with fresh berries.
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