Lemon-Ricotta Pancakes

By stancec44

Ingredients

• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 cup reduced-fat ricotta cheese
• 2 eggs
• 2/3 cup buttermilk
• Zest and juice of 1 lemon (about 2 teaspoons zest and 3 tablespoons lemon juice)
• 1/4 cup prepared lemon curd, for garnish
• Fresh berries, for garnish
• Baby basil leaves or thinly sliced basil, for garnish (optional)
• Confectioners’ sugar, for garnish

Preparation

Step 1

1. Preheat the oven to 200˚. In a small bowl, whisk the flour with the sugar and baking powder. Set aside.
2. In a large bowl, whisk the ricotta with the eggs, buttermilk, lemon zest and lemon juice until just combined. Whisk in the flour mixture until just combined. Set aside.

3. Place a griddle or nonstick skillet over medium heat and coat with nonstick cooking spray. Working in batches, pour ¼ cup portions of the batter onto the griddle and cook until the pancakes are golden brown, about 1 to 2 minutes per side. Transfer the pancakes to a baking sheet and place in the oven to keep warm.

4. To serve, place 2 or 3 pancakes on each plate and garnish with lemon curd, fresh berries, basil leaves and confectioners' sugar.