Lemon Ricotta Pancakes With Lemon Curd & Raspberries

One of my best friends came to visit me this past weekend. Like me, she loves to bake and cook. In fact, she is an inspiration to me and even taught me some new tricks with cooking (whether she knows it or not). For her visit, I wanted to make a fun breakfast that would encompass three traits: ease, few ingredients, and fruit (have to take advantage of fruit during the summer season). I happened to find a recipe for Lemon Ricotta Pancakes that looked enticing — especially because prior to this cooking experience, I’d never used ricotta in a “sweet” recipe or used lemon curd.

Step 1: Combine Dry Ingredients;
Combine Wet Ingrediens


Step 2: Combine Dry and Wet Ingredients


Step 3: Drop Batter Onto Greased Hot Griddle;
Flip When Golden Brown; Add Powdered Sugar
and Raspberries; Enjoy! 

Although these look “pretty” — they were tough to make. The batter does not hold together as easily as I would have liked. The best trick is to carefully watch the heat and make sure to master the perfect art of the quick-flip (I had a few fall apart…). But, nonetheless, these were absolutely delicious and the combination of fresh lemon and raspberries flavors provided a nice contrast to the boring egg-and-cheese-combo of the usual Sunday morning breakfasts.

Cheers!

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3 thoughts on “Lemon Ricotta Pancakes With Lemon Curd & Raspberries

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