Experiment: Lemon Ricotta Pancakes with Lemon Curd

I had some leftover whole milk ricotta in my fridge that needed to be used. (I made and froze another Orange Ricotta Cheesecake for my husband’s upcoming birthday…mmm, can’t wait! I think it’s going to be even better than last time!)

How could I use the remaining 1/2 cup of ricotta? I settled on pancakes.

I hardly ever make pancakes anymore because my kids have become accustomed to eating waffles and waffles only. My little guy brings me the waffle iron almost every day at 6:00 AM sharp followed by the bottle of maple syrup.

We like big breakfasts. At least three or four times a week I make a hot breakfast for my husband and kids. My husband prefers savory breakfasts to sweet. My kids and I are the opposite–sweet it is!

These experimental pancakes were a good compromise. The pancakes themselves are not too sweet, of course you could add more sugar to your own tastes. The lemon curd is tart and sweet, and it marries perfectly with the tangy creme fraiche (or sour cream).

The texture was a little different than I expected–but not in a bad way. Next time I need to make sure to use a really light hand when mixing the wet and dry ingredients. They weren’t quite rubbery, but another couple of stirs and they sure would have been.

Lemon Ricotta Pancakes with Lemon Curd
original recipe

 

Ingredients:

For pancakes:
1 3/4 cups all-purpose flour
1 Tbsp. baking powder
1-2 tsp. sugar
1/2 tsp. salt
1 1/2 cups milk
1/2 cup whole milk ricotta cheese
2 large eggs
zest of 1 lemon
3 Tbsp. unsalted butter, melted and cooled

For lemon curd:

Juice and zest of 2 lemon
2/3 cup granulated white sugar
4 Tbsp. butter
2 eggs, lightly beaten dash salt

For topping:
1/2 cup or more Creme fraiche or sour cream (creme fraiche is the best choice!)

Instructions:

For pancakes:
Whisk the dry ingredients together in a large bowl. Set aside. In another bowl, whisk the ricotta, eggs and lemon zest until creamy. Slowly add the milk. Add the liquid ingredients to the dry ingredients and gently stir, leaving the batter lumpy. Gently fold in the melted butter. (Don’t overmix or your pancakes will be rubbery!)

Heat a nonstick skillet or griddle to about 400 degrees F, brush with canola oil or butter. Ladle about 1/3-1/2 cup of the batter onto the griddle. When the pancakes have started to bubble and set around the edges, flip them over with a large spatula. Cook the pancakes for another minute or two, until the center is set and they are cooked throughout.

For lemon curd: (make this ahead of time)
Melt butter in a small saucepan over medium heat. In separate bowl, grate lemon peel and squeeze juice from lemon. Add sugar and eggs. Whisk to combine. Add the melted butter to bowl, and pour everything back into the pan. Over medium heat, whisk the lemon curd constantly until it thickens–sort of like a thin pudding–about 1 to 2 minutes. Remove pan from heat. Strain lemon curd over a clean bowl with a fine mesh strainer. (I find this removes the white things from the whole eggs as well as the zest. I prefer a smooth lemon curd. But, if you would rather skip this step, it’s totally okay.) Enjoy warm or cold!

To serve: Place a pancake on a plate, top with a bit of lemon curd and a dollop of creme fraiche or sour cream. Makes about 6-8 (4-5″) pancakes, enough to feed 4.

13 Responses to “Experiment: Lemon Ricotta Pancakes with Lemon Curd”

  1. Annemarie July 9, 2008 at 2:44 pm #

    You have a great blog! I always love seeing what’s new.

  2. love.boxes July 9, 2008 at 2:45 pm #

    beautiful. It’s better than Martha around here. :)

  3. Hannah July 9, 2008 at 3:50 pm #

    oh yum! Those sound great! I am going to try to make these..

  4. TeeThymeDiva July 9, 2008 at 4:11 pm #

    Those look yummy! I made some lemon curd two days ago , so of course I must try these pancakes. Oh by the way, I made your chiffon cake and my entire family loved it! My DH said that I don’t have to make angel food cake again.Your pictures always make me hungry….

  5. Jenny July 9, 2008 at 5:52 pm #

    I have lemon curd and creme fraiche in the fridge! Hurray for my breakfast tomorrow.

  6. Lauren July 9, 2008 at 8:00 pm #

    I made something similar a while back, but with orange…lemon would be yummy.

    Mine were really thick…had to cook them on super low heat.

  7. Aran July 9, 2008 at 10:15 pm #

    i love, love, love how ricotta makes pancakes so light. I have never tried pancakes with curd… but sounds like dessert for breakfast to me!

  8. Marie July 10, 2008 at 6:52 am #

    Those look so good Lindsey! I love lemon anything. If it’s lemon, then I’m there!

  9. Jessica July 10, 2008 at 12:23 pm #

    I love them w/ orange, but haven’t tried lemon yet. Guess I should. And I love sweet & savory- pancakes and bacon please!

  10. Patricia Scarpin July 10, 2008 at 1:03 pm #

    Lindsey, we don’t find ready lemon curd here (it’s not part of our food habits, your hubby must have told you that). I made it for the first time a while ago and got addicted to it!
    Now that I have seen that you served it with pancakes, I have got to make another jar asap!

  11. Shauna July 11, 2008 at 2:23 am #

    You are amazing… really amazing!

  12. Bonbon Oiseau July 11, 2008 at 10:36 am #

    these look amazing–on my “to try makin’” list.

  13. rookie cookie September 10, 2008 at 8:29 pm #

    Lemon curd gives me heart palpitations. Mmmmm.

    Great site. Keep it coming. I will gladly lick my plate.

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