Ricotta & Lemon Curd Pancakes
Vegetarian
Serves 4 people
10 min prep
15 min cook
Enjoy these deliciously, fluffy pancakes for Sunday brunch.
By Sophia
Ingredients
- 1 cup Ricotta
- 1 cup Flour
- 1/2 tsp Baking powder
- 1 & 1/2 Tbsp Sugar
- 1/8 tsp Salt
- 3/4 cup Milk
- for the pan Butter
- 2 Egg, separated
- 1 Tbsp Anathoth Farm Lemon Curd
- To serve Fresh berries
- To serve Greek yoghurt
- To serve Anathoth Farm Raspberry Jam
Method
- Mix together dry ingredients in a small bowl.
- Combine ricotta, milk, yolks and the tablespoon of Lemon Curd in a larger mixing bowl.
- Add dry ingredients to ricotta mix, stirring gently until just combined.
- Beat egg whites until stiff. Mix a small scoop of whites into batter, and then fold in remaining whites with spatula.
- Heat fry pan over med/high heat with a small knob of butter.
- Use a 1/3-cup measure to pour batter into pan. Cook for 3-4 mins each side until undersides are golden and pancakes have little bubbles popping through. Flip and cook other side till golden.
- Heat remaining Lemon Curd in the microwave and carefully pour over your stack of pancakes.
- Garnish with fresh berries and swirl together Greek yoghurt and Raspberry Jam.
This Recipe Uses
Lemon Curd 420g
$6.89
420g
