- 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
- Powdered sugar, for dusting
Lemon Ricotta Pancakes
Featured in the Honolulu Star-Advertiser on May 9, 2018.
Ingredients:
Directions:
- Heat a nonstick griddle.
- In a medium bowl, combine flour, baking powder, nutmeg, salt, and sugar.
- In a large bowl, whisk together cheese, eggs, milk, lemon juice and zest.
- Combine and mix flour mixture into wet ingredients.
- Brush the hot griddle with butter.
- For each pancake, pour approximately 1/4 cup of batter on the griddle and cook on both sides until light golden brown.
- Repeat until no batter remains.
- In a small saucepan on low heat, warm up lemon curd.
- Drizzle a few tablespoons of curd over pancakes, sprinkle with powdered sugar.
Serves 5.
Approximate Nutrient Analysis per serving (included 3 tsp griddle butter per pancake serving and not including powdered sugar):
500 calories, 24 g fat, 13 g saturated fat, 180 mg cholesterol,650 mg sodium, 62 g carbohydrate, 0 g fiber, 43 g sugar, 12 g protein
