Tried-It: Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Ladies, pass this recipe for Lemon Ricotta Pancakes from Bobby Flay onto your husbands for Mother’s day or better yet tell your kids to mention to your husband that you really want lemon ricotta pancakes for breakfast on Mother’s day.  That way he feels like he is husband of the year and you get to revel in your masterminding.  If all else fails, you can just make them yourself… but make them you MUST! These were so stinking good! Like gourmet good! You can’t skip on the lemon curd either, it really brings it all together.  I topped mine with some whipped cream and I could not get enough. We had some leftovers and they even tasted delicious cold.   I was surprised how many pancakes this batch made.  The recipe says it yields 4-6 pancakes.  They must be making super mega sized pancakes because I got at least 15 out of it using an ice cream scoop to dish out my batter.  This recipe is going in the frequent use pile!!

Lemon Ricotta Pancakes

Recipe by Bobby Flay

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 raspberries, for garnish
Confectioners’ sugar, for garnish

Preheat a nonstick griddle or frying pan.  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 raspberries, and sprinkle with confectioners’ sugar.

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  1. Jaosn Richards says:

    These were soooo gooood!

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