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Lemon Ricotta Pancakes with Lemon Curd & Fresh Raspberries

3/4 cup all-purpose flour
1 Tbs. baking powder
1/2 tsp. ground nutmeg
¼ teaspoon salt
1 cup ricotta cheese
2 tablespoons sugar
2 eggs
2/3 cup milk 
Juice and grated rind of one lemon
Butter, for griddle
1 jar prepared lemon curd
Fresh raspberries
Confectioners’ sugar

1. Combine flour, baking powder, nutmeg and salt in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the griddle with butter..Pour approximately ¼ cup measure of the batter on the griddle and cook on both sides until light golden brown.
2. Empty the contents of the lemon curd into a small saucepan and warm over low heat or remove the lid and place in a microwave oven for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries and sprinkle with confectioners’ sugar. 

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