Southern Comfort Bed and Breakfast

Recipe

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries: Breakfast-Brunch

Servings: 0

Ingredients:

  • ¾ cup all-purpose flour

  • 1-tablespoon baking powder

  • ½ teaspoon ground nutmeg

  • ¼ 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 raspberries, for garnish

  • Confectioners’ sugar, for garnish

Step 1:

Preheat a nonstick griddle.

Step 2:

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 ¼ cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Step 3:

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.

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    USA
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