Lemon Ricotta Pancakes

French Toast, Pancakes and Waffles

Lemon Ricotta Pancakes



Dry ingredients:

2 c. flour
¼ c. confectioner’s sugar
1 tsp. baking soda
2 tsp. baking powder
¼ tsp. salt

Wet ingredients:

3 eggs
2 c. heavy cream
Zest and juice from 2 lemons
1 tbsp. vanilla
2 c. ricotta
¼ c. confectioners sugar
2 tbsp. lemon curd

1/2 c. buttermilk


Sift the dry ingredients in a small bowl. Whisk together the first seven wet ingredients in a medium bowl.  Combine the dry ingredients with the wet ingredients along with a half cup of buttermilk. The batter should be slightly lumpy and thick.

Pour a few tablespoons of batter onto a heated skillet rubbed with oil. Cook until the surface of pancakes begins to bubble. Flip carefully with a spatula, and cook until browned on the underside.

Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. Serve warm, with desired toppings.