Lemon Ricotta Pancakes


DSC_0003lemon ricotta pancakes

LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH BERRIES


3 C. WWP flour

4 Tbs. baking powder

1/2 tsp. Nutmeg

1 tsp. Salt

4 C. ricotta cheese

1/2 C. Sugar

8 eggs

2 2/3 C. milk, buttermilk, or kefir

Juice and grated rind of 2 lemons

butter, for griddle

1 jar lemon curd

1 pint fresh berries

confectioner’s sugar

mint sprigs, for garnish

thinly sliced fresh lemon or lemon curls


Combineflour, baking powder, nutmeg, and aslt in small bowl. Whisk together ricotta, sugar, eggs, milk, lemon juice and zest in large bowl. Whisk flour mixture into wet ingredients just to combine. Brush griddle with butter. Pour 1/4 cup batter onto griddle for each pancake. Warm lemon curd, drizzle over pancakes, garnish with remaining ingredients. 


Variation: substitute 1/4 cup orange juice and 2 tsp. orange zest for the lemon. 

© Being Fruitful, 2012