• Prep Time: 10 minute(s)
  • Cooking Time: 20 Minute(s)
  • Serves: 2 Servings

Lemon Ricotta Pancakes-II

Category: Breakfast, Cakes

 Ingredients List

  • 3/4 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsps sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon zest (juiced)
  • butter (griddle)
  • 11 ozs lemon curd (prepared)
  • raspberries (fresh, garnish)
  • confectioners sugar (garnish)

 Directions

Preheat a nonstick griddle.

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?