A batch of my homemade golden lemon curd provided the inspiration for these lemon curd ricotta pancakes, and I've got to say that they really are among the most extraordinarily delicious pancakes I've ever tasted. Made from a thick batter without any added sugar except for the sweetness of the lemon curd, these are dense, sturdy and hearty pancakes with a bit of "chew" to them. At the same time, they have a beautifully delicate and almost savory lemon taste and fragrance that makes them a pleasure to nibble on even as they come off the griddle without any toppings. But they made for a lovely treat on a chilly morning covered with some extra homemade lemon curd, warmed on the stove top, and with some whipped cream and blackberries.
They're also very easy to make and take no more than 10 minutes of preparation and 15 minutes of cooking. Of course I would suggest making your own lemon curd at home to enjoy the rich butteriness and "eggy-ness" that store-bought varieties can't quite manage, but these pancakes will still be enjoyable if using the latter.
Lemon Curd Ricotta Pancakes |
Recipe by Lisa Turner Published on February 25, 2012 Thick, sturdy and hearty ricotta pancakes made with lemon curd and no added sugar, with a delicate and almost savory lemon taste and fragrance — wonderful on a chilly morning or any morning really, topped with warmed lemon curd or maple syrup, whipped cream, or your favorite berries Print this recipe Ingredients:
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Other pancake recipes from my kitchen:
Light and Creamy Ricotta Pancakes
Vanilla Oat Pancakes
Blueberry & Cornmeal Buttermilk Pancakes
Buckwheat and Molasses Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit
7 comments:
Nice flavor of lemon. Looks delicious
Looks so delicious!! Any chance that I can make these pancakes without using eggs - including the lemon curd??
Looks so inviting , will try them soon. thnx for sharing Lisa ..
love the blackberry on top :)
Hi Rosh;
I am not sure really how well they work out, but you may want to take a look at this article:
http://www.wikihow.com/Replace-Eggs-in-Your-Cooking
Rosh, you might also be able to find lemon curd at the grocery store that does not contain eggs.
I've never thought of adding lemon curd inside the batter for pancakes, but I can see it working. They must really be delicious.
Oh my goodness Lisa, my mouth is watering!
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