These creamy Ricotta Pancakes are a cross between a fluffy traditional pancake and a delicate crepe. Drizzled with wonderful lemon curd, they are out of this world delicious!
78 degrees, sunny, with a slight breeze.
Leaving work three hours early.
Sleeping in on a Sunday morning.
A huge scoop of Dulce de leche ice cream.
…All good, right?
Add these Ricotta Pancakes to the list.
My parents have been recipients of these gems. So have my sister and brother-in-law. And this past week, I made them for Haley’s birthday dinner…by request. Tell me my daughter doesn’t have good taste. (Although, they’re really more like a dessert, so what four year old wouldn’t like them?)
These Ricotta Pancakes remind me of something you would be served at a quaint bed and breakfast. After gobbling them down, you would have no choice but to
ask beg the hostess for the recipe.
Light, fluffy, sweet, and filling, they are truly sublime. Go easy on the lemon curd; you really only need a tablespoon or so with each stack, otherwise it overpowers their delicate flavor.
Ah, to be four again – boundless energy, being excited over flavored toothpaste, wearing 10 barrettes in your hair and still looking cute, and getting these ricotta pancakes for dinner. Sounds like a pretty good deal to me.
other recipes for pancakes we love
These creamy Ricotta Pancakes are a cross between a fluffy traditional pancake and a delicate crepe. Drizzled with wonderful lemon curd, they are out of this world delicious! Perfect for breakfast or brunch!
Ricotta Pancakes with Lemon Curd
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons granulated sugar
- pinch kosher salt
- 1 cup part-skim ricotta cheese
- 3/4 cup whole milk
- 3 large eggs , yolks and whites separated
- 1/2 teaspoon vanilla extract
- homemade lemon curd
- powdered sugar
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In another slightly larger bowl, stir together the ricotta, milk, egg yolks, and vanilla.
- In a third bowl, beat the egg whites with an electric mixer until they form stiff peaks.
- Dump the flour mixture on top of the ricotta mixture. Stir until just combined (don’t over mix.) Then gently fold in the egg whites with a spatula.
- Warm lemon curd over low heat in a small saucepan, stirring occasionally.
- Heat a griddle or large skillet over medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until golden on each side, about 2 to 3 minutes a side.
- Spread some of the lemon curd on the pancakes, and sprinkle some powdered sugar on top. Serve immediately and enjoy!