Lemon-Ricotta Pancakes

By 1buttons

Ingredients

• 2-3 about 2-3 tablespoons leftover lemon curd
• 1 cup whole milk
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup fresh ricotta
• butter for the pan
• powdered sugar (to garnish)

Details

Servings 1
Cooking time 20mins
Adapted from abc.go.com

Preparation

Step 1

Open the leftover jar of lemon curd; microwave for 20 seconds. Add 1/4 cup of the milk to the jar, return lids and shake vigorously. Pour the contents of the jar into a bowl and stir together with the remaining milk, eggs, sugar and vanilla.
Add the dry ingredients to a large bowl and whisk to combine. Stir in the wet mixture trying to avoid lumps. Add the ricotta and whisk to combine.
Preheat a skillet over medium heat. Melt the butter into the pan. Pour batter into the hot pan. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden-brown and a few bubbles begin to form. Flip the pancakes and cook until golden-brown and cooked through. Remove pancakes to a sheet pan and keep warm. Repeat with the remaining batter. Garnish with powdered sugar.