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    Lemon Ricotta Pancakes w/Lemon Curd


    Source of Recipe


    net

    List of Ingredients




    Lemon Ricotta Pancakes with Lemon Curd

    3/4 cup all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon ground nutmeg
    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 prepared lemon curd
    Fresh raspberries, for garnish
    Confectioners' sugar, for garnish


    Preheat a nonstick griddle.
    Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

    Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar



    Recipe




 

 

 


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