details
- Makes 8 pancakes
- Prep time: 20 minutes
- Total time: 40 minutes
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar
- Pinch salt
- 1 cup part-skim ricotta cheese
- 3/4 cup milk
- 3 eggs, yolks and whites separated
- 1/2 teaspoon vanilla
- 10 ounce jar lemon curd (you won't need all of it)
- Butter
- Powdered sugar
directions
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
In another slightly larger bowl, stir together the ricotta, milk, egg yolks, and vanilla.
In a third bowl, beat the egg whites with an electric mixer until they form stiff peaks.
Dump the flour mixture on top of the ricotta mixture. Stir until just combined (don’t over mix.) Then gently fold in the egg whites with a spatula.
Warm lemon curd over low heat in a small saucepan, stirring occasionally.
Heat a griddle or large skillet over medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until well-browned on each side, about 2 to 3 minutes a side.
Spread some of the lemon curd on the pancakes, and sprinkle some powdered sugar on top.
Note: Go easy on the lemon curd. You really only need a tablespoon or so atop each stack, otherwise it overpowers the delicate flavor of the pancakes.