- 1
- 20 mins
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)
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.