As Spring begins to peek through from the looooong winter, I'm enjoying recipes with the fresh flavor of lemons. I love anything lemon. A few years ago, our friends came for the weekend and brought the ingredients for these delicious pancakes for our Sunday brunch. They've become a favorite of ours. Brew a big pot of coffee, grab and paper and enjoy these delicious pancakes!
In this recipe, feel free to use store-bought or your very own lemon curd and fresh or frozen blueberries. I used mostly frozen with a few fresh for garnish. My favorite commercial lemon curd is from American Spoon. It seems to be creamier and have a more natural lemon flavor than other brands.
For my gluten-free friends, I also tried to batch of the pancake batter with Cup4Cup. The gluten free pancakes turned out great too. I added just a bit more milk (about 2 TBSP) to make the batter a bit thinner and easier to pour on to the griddle.
I've adapted the pancake recipe from Bobby Flay's.
To print this recipe click HERE
Lemon Ricotta Pancakes with Blueberries and Lemon Curd
Makes about 8 - 4 inch pancakes
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2/3 cup buttermilk or milk, you may need more to thin the batter as desired
1 lemon, zested and juiced Butter or vegetable oil, for griddle
lemon curd (make your own, or use store-bought)
blueberries - fresh or frozen (about 1 pint) tossed with 1-2 TBSP granulated sugar
maple syrup and/or confectioners' sugar (optional for serving)
Preheat a nonstick griddle or frying pan over medium heat. When a few drops of water sizzle on the griddle, you're ready to make pancakes.
In a bowl, whisk together flour, baking powder, nutmeg, salt, and sugar in a small bowl. In a second bowl, whisk together the cheese, eggs, milk, lemon juice and lemon zest, just to combine. Whisk/fold the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter or oil, I prefer oil. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle. Flip when bubbles appear in the center of the pancake. Cook on both sides until golden brown. Repeat, using all the batter. The batter will begin to fluff to due the baking powder, don't worry.
Stir or whisk the lemon curd to loosen. You may wish to heat the curd in a small saucepan or in a microwave oven.
While making the pancakes, heat the blueberries and sugar over low/medium heat until they begin to simmer. Continue to simmer to 10-15 minutes, until the berries are warm, juicy and create a sauce. Turn off the heat and transfer the sauce to a serving dish.
To serve, spread a dollop of lemon curd on and between your pancakes. Spoon the warm blueberry sauce over the top. You may wish to top with maple syrup as well. Dust with Confectioner's sugar and enjoy!
Enjoy! Be safe, and be kind.