Mmm… such a wonderful weekend breakfast. I got this idea when we received lemon curd in a Breakfast of the Month shipment. I used the lemon ricotta pancakes from Sara Beth’s in New York as an inspiration and based this recipe off of how I make basic pancakes (the secret’s in the seltzer!).
Lemon Ricotta Pancakes
Makes 10-12 medium size pancakes
1 cup ricotta cheese
1 tablespoon granulated sugar
1 teaspoon freshly grated lemon zest
Juice of one lemon (about 2 tablespoons lemon juice)
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp. salt
1/2 teaspoon vanilla extract (optional)
1/4 cup milk
1/4 cup seltzer
butter or nonstick spray, for cooking
Lemon curd (optional, but really adds to the lemony deliciousness)
Fresh strawberries and blueberries (optional)
In a small bowl combine the flour, baking powder and baking soda . In a large bowl, vigorously whisk the eggs. Then whisk in the ricotta, sugar, salt, vanilla, lemon zest and lemon juice until smooth. Mix in the milk and seltzer until well blended. Add the dry ingredients to the ricotta mixture and gently mix until just combined. Do not overmix.
Preheat a griddle over medium heat. Melt the butter or spray the griddle with nonstick cooking spray. Ladle approximately 1/3 cup batter onto the griddle for each pancake. Cook until the edges firm up and bubbles form on top and the pancakes are golden brown underneath, about 2-3 minutes. Flip the pancakes and cook for about 2 minutes more. Transfer to a warmed plate. Repeat with the remaining batter. Top pancakes with warmed lemon curd and/or fresh berries. Sprinkle with sifted confectioners sugar and serve immediately.