Description
Bobby Flay’s lemon ricotta pancakes elevate breakfast with zesty citrus and creamy cheese. Light, fluffy layers melt in your mouth, promising a luxurious morning experience that transports breakfast from ordinary to extraordinary.
Ingredients
Scale
Main Ingredients:
- 1 cup ricotta cheese
- 2 eggs
- ⅔ cup milk (160 ml)
- ¾ cup (90 g) all-purpose flour
- 1 (11-ounce / 311 g) jar prepared lemon curd
Dry Ingredients:
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Finishing Ingredients:
- 1 lemon, zested and juiced
- Butter, for griddle
- Fresh raspberries, for garnish
- Confectioners’ sugar, for garnish
Instructions
- Prepare a nonstick griddle or large skillet by heating it to medium temperature.
- In a compact mixing vessel, thoroughly combine all-purpose flour, baking powder, ground nutmeg, kosher salt, and granulated sugar until uniformly blended.
- Transfer to a larger mixing bowl, create a well in the center, and incorporate ricotta cheese, whole eggs, whole milk, freshly squeezed lemon juice, and grated lemon zest. Whisk until the mixture achieves a smooth, consistent texture.
- Gently fold the dry flour mixture into the wet ingredients, stirring carefully to prevent overmixing. The batter should appear slightly lumpy but well-integrated.
- Lightly grease the preheated griddle with unsalted butter, ensuring an even coating.
- Using a 1/4 cup (60 milliliters) measure, carefully pour batter onto the hot surface, allowing each pancake sufficient space to spread.
- Cook the pancakes for approximately 2-3 minutes, watching for small bubbles to form on the surface, then flip and cook the opposite side until achieving a delicate golden-brown coloration.
- Repeat the cooking process with remaining batter, maintaining consistent griddle temperature.
- For the lemon curd, select either stovetop or microwave warming method: on the stovetop, use low heat in a small saucepan, or in the microwave at 50 percent power for 2 minutes, pausing midway to stir.
- Plate the pancakes, generously drizzle with warm lemon curd, garnish with fresh raspberries, and dust with powdered confectioners’ sugar for an elegant finishing touch.
Notes
- Ricotta’s silky texture transforms when brought to room temperature, creating a luxuriously smooth pancake batter.
- Delicate egg whites require a gentle touch, folding them carefully to preserve their airy structure and guarantee cloud-like pancakes.
- Lemon zest adds bright, subtle complexity – start sparingly and adjust to your personal flavor preference.
- Mastering griddle heat prevents burnt edges and ensures perfectly golden pancakes with a tender, even interior.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 292 kcal
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 80 mg