I was looking for a different, non-traditional pancake recipe when I stumbled upon Michael's recipe for Ricotta Pancakes. I was sold when it used up the ricotta cheese I had leftover in my fridge and had lemon curd.
Frog Prince kind of turned up his nose when he saw me adding the cheese to the batter... but was pleasantly surprised by the taste!
Ricotta Pancakes with Lemon Curd - Adapted from Michael's Kitchen
1 C ricotta cheese
3/4 C whole wheat flour
1 tsp. baking powder
1 1/2 T sugar
pinch of salt
3/4 C milk
2 eggs, separated
1/2 tsp. vanilla
3 egg yolks
2 T lemon zest
1/4 C lemon juice
6 T sugar
4 T butter
Begin by making the lemon curd -- (I made a half batch..., so the pictures will reveal this)
In a saucepan, combine the yolk, sugar, lemon juice and zest.
Heat the mixture over medium heat - and stir constantly until the mixture thickens.
The mixture will acquire a pudding-like consistency. When this happens, remove the mixture from the heat, and stir in the butter, allowing it to melt and make the curd creamy. Cover and refrigerate the curd while you make the pancakes.
To make the pancakes:
Mix together the flour, baking powder, sugar, and salt.
In another bowl, mix the ricotta cheese, milk, vanilla and egg yolks.
Combine the wet and dry ingredients together until you have a nice batter. You may need to add a little more flour, or milk to achieve the desired consistency you and your family like in pancakes.
Whip the egg whites until fluffy.
Fold the fluffed whites into the pancake batter.
See... all the fluff!
Cook on a preheated (350 degrees) griddle until pancakes are lightly browned.
Serve with warm (or cold) lemon curd and sprinkle with powdered sugar, if desired.
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