This came out of a lazy Saturday evening when plans of making vegetable lasagna didnt pan out. Sunday morning was glorious and sunny and I felt the need to eat some of the lovely lemon curd I'd made. The ricotta brings so much air into the pancakes and are perfect with lemon curd drizzled on top of fresh berries and whipped cream. Delicioso!
Preparation time 30 minutes
Serves 4 (makes about 12 pancakes)
3/4 cup flour
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon2 tbsp sugar/honey
Juice of 1 lemon
Zest of 1 lemon
1 tsp vanilla
2 cups ricotta cheese
2 eggs
Whisk the dry and wet ingredients in seperate bowls, mix the dry into the wet slowly until just combined with no mjor lumps
Heat a griddle and grease with butter
Pour about 1/4 cup of batter to make a pancake and cook until golden on both sides
(Use a heavy griddle or pan on medium low heat to cook the pancakes. This will help cook the insides of the pancakes as well)
Serve with lemon curd, fresh berries and whipped cream
Yummmmmmm! They look amazing:)
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