Ricotta Pancakes with Lemon Curd
Lemon Curd Ricotta Pancakes are a special breakfast treat! These sweet creamy pancakes are paired with a tart and tangy lemon curd. With just a few steps these pancakes are easy to make and a delicious breakfast for a weekend or holiday!
Servings: 4
Equipment
- griddle
Ingredients
Lemon Curd
- zest of 1 lemon
- ⅓ cup fresh squeezed lemon juice
- ½ cup sugar
- 2 whole eggs
- 2 egg yolks
- 4 tablespoons cold butter, cut into cubes
Ricotta Pancakes
- 1 cup All purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup riccotta cheese
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 2 egg whites
Instructions
Lemon Curd
- Zest 1 lemon. Then squeeze juice from lemons 1 to 2 depending on size to get ⅓ cup.
- Set up double boiler on stove. *Read description above*
- Over low heat mix together sugar, zest, and lemon juice.
- Add eggs and yolks to double boiler. Continuously stir for 6-7 minutes on low to medium heat.
- Mixture will still look slightly runny. While this is still over heat start adding cubes of butter one at a time allow it to melt completely before adding next cube. Keep stirring this will take several minutes.
- Once all butter has melted into lemon mixture continue to stir over heat for about 4-5 minutes and mixture will thicken up.
- If necessary strain through a fine mesh strainer to remove any small pieces of egg. Place a price of plastic wrap right on top touching curd.
Riccotta Pancakes
- In a medium sized bowl mix dry ingredients flour, sugar, baking powder, and salt together. Set bowl aside.
- In another bowl mix together ricotta, buttermilk, and vanilla. Set bowl aside.
- In a small bowl beat egg whites till soft peaks and fold into buttermilk mixture with spatula.
- With spatula slowly fold flour mixture into wet ingredients. Be very careful to only stir in large circular motions until no dry ingredients remain. Batter will be lumpy but that is okay.
- Heat griddle to 350 or large non stick skillet on medium high heat. Spray griddle with cooking spray. Add pancake batter using a ⅓ cup measuring cup to get 6 pancakes. If using skillet you will need to do more than one batch.
- Pancakes will need 2-3 minutes to cook before flipping. You will know when they are ready when bubbles form on top and begging to burst. Flip and cook an additional 2-3 minutes. They should be nicely golden brown and fluffy.
- Plate pancakes 2-3 per stack and drizzle with lemon curd. Enjoy!