This is the kind of food that could make one swoon.
In minutes you can make both a tart, homemade lemon curd and melt-in-your-mouth tender pancakes that are almost crepe-like in texture with a hint of lemon. When you just need something different to serve for breakfast or brunch or brinner, this is the way to feed your very soul. Ours were served with lemon curd which brightened up the whole dish, brought out the subtle lemon flavor, as well as eliminating the need for syrup of any kind. I will include the recipe I used for Lemon Curd as well.
When I go out-of-town with my husband (which is more and more these days) we search out local farm-to-table restaurants and dig in to local cuisine and fresh food and ideas. A recent trip brought me to the concept of Lemon Ricotta Pancakes and I immediately came home and made my own. Based heavily on a recipe from kingarthurflour.com, these beauties can be on your table in no time.
To begin, separate 3 eggs — yolks in one bowl, whites in another.
In a large bowl, mix the following ingredients well:
2 c. buttermilk (if you don’t have buttermilk, put a tablespoon of white vinegar in a liquid measuring cup and add milk to make 2 cups. Let it sit for five minutes or so.)
3 T. sugar
1 c. ricotta cheese.
To this mixture add the following dry ingredients:
1 3/4 c. unbleached flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. lemon extract
the zest of one lemon.
Stir all gently just to combine.
Whip the egg whites until frothy and gently fold them into the batter.
Heat a griddle or skillet to 350 degrees.
Add some butter to grease and when heated, drop into whatever size pancake you prefer (I used about 1/4 c.) and let cook until bubbles rise to the top and burst. Peek underneath and confirm that they have become golden and then flip and cook the other side. Remove to a platter and keep warm in a 170 degree oven. Serve with lemon curd and fresh berries.
To make the lemon curd, zest 3 lemons and add the zest to 1 1/2 c. sugar in a food processor bowl. Pulse until the lemon has thoroughly combined into the sugar.
In a mixing bowl, cream 1/2 c. butter (1 stick), and to it add 4 eggs, one at a time.
Juice 3-4 lemons to yield 1/2 c. of juice (pop them each in the microwave for 10 seconds to get the most juice out of them). Add the lemon juice to the eggs and butter along with
1/8 tsp. salt,
and the sugar/lemon zest.
Mix all until combined.
Put all the ingredients into a medium saucepan over medium heat and stir (I use a whisk) constantly until just before the boiling point at which it will thicken. Let cool and then cool further in the refrigerator if desired.
Many thanks to Ina Garten for her easy and delicious Lemon Curd recipe.
- 3 eggs
- 2 c. buttermilk (or 1 T. vinegar plus milk to make 2 cups)
- 3 T. sugar
- 1 c. ricotta cheese
- 1¾ c. flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. nutmeg
- ½ tsp. salt
- ½ tsp. lemon extract
- Zest of one lemon
- Separate egg yolks from whites.
- In a large bowl mix the egg yolks, buttermilk, sugar, and ricotta cheese until combined.
- Add in the flour, baking soda, baking powder, salt, and nutmeg as well as the lemon extract and zest.
- Stir gently just until all ingredients are combined.
- Whip egg yolks until frothy and gently fold into the mixture.
- Heat a griddle or skillet to 350 degrees.
- Pour batter by ¼ c. or so and cook until bubbles come to the top and burst. Flip and cook until golden brown.
- Remove to a platter and keep in a 170 degree oven until all are done and it is time to serve.
- Serve with lemon curd and fresh berries.
- For homemade lemon curd see blog post.