Lemon Curd Ricotta Pancakes

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 stovetop, 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 "egg-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: 4 large eggs, separated 1 1/4 cup ricotta cheese 2 generous tablespoons lemon curd 1 1/3 cup all-purpose flour Instructions: In a small mixing bowl, beat the egg whites until stiff peaks form. In a large mixing bowl, whisk together the egg yolks, ricotta and lemon curd. Mix in the flour and stir to combine. Fold in the egg whites. Heat a buttered or greased skillet over medium heat. Scoop a 1/4 cup to 1/3 cup of batter for each pancake on to the skillet and use a wooden spoon to spread the batter into a roughly circular shape. Cook for 3 to 4 minutes or until the bottom is a golden brown. Turn over and cook for 5 more minutes or until both sides are golden brown and the pancakes are cooked through (you can test with a cake tester or toothpick). Serve hot topped with warmed lemon curd or maple syrup, whipped cream or berries. Makes four 6-inch pancakes

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

On the top of the reading stack: "1000 Indian Recipes" by Neelam Batra

Audio Accompaniment: the blues