Bobby Flay Lemon Ricotta Pancakes
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg original recipe calls for 1/2
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 2 eggs
- 2/3 cup milk
- 1 lemon zested and juiced
- Butter for griddle
- 1 11-ounce jar of prepared lemon curd
- Fresh raspberries for garnish
- Confectioners’ sugar for garnish
Set a nonstick griddle to high heat.
In a small bowl, mix the flour, baking soda, nutmeg, salt, and sugar. In a large bowl, whisk together the milk, ricotta, eggs, lemon juice, and zest.
Add the flour mixture to the wet ingredients and mix them just until they are mixed. Spread butter on a hot griddle.
Pour about 1/4 cup of batter onto the griddle for every pancake, and cook until lightly golden brown on both sides. Continue until there is no more batter.
Pour the lemon curd into a small saucepan and warm it up over low heat. Alternatively, take off the lid and heat in a microwave on half-power for 2 minutes, stopping for 1 minute to mix the curd.
Top each pancake with a few tablespoons of curd, then garnish with fresh raspberries and confectioners’ sugar.
- Avoid Overmixing: Stir the batter until just combined to ensure light and fluffy pancakes.
Perfect Consistency: Adjust the batter thickness with additional milk if needed for the desired pancake texture.
Even Cooking: Preheat the griddle thoroughly and use butter for a golden brown finish.
Serve Warm: Enjoy these pancakes fresh off the griddle for the best flavor and texture.
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