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Bobby Flay Lemon Ricotta Pancakes

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.