Fluffy Ricotta Pancakes with Lemon Curd
Lemon curd needs a pancake and a pancake needs Ricotta as it keeps the finished pancakes really moist. Somehow lemon and ricotta seem to be paired together often, but a drizzle of honey or a handful of berries would be great, too.
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla
Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. If you are using a commercial brand that’s runny, you may want to drain it longer.
Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.