I'm not really big on pancakes for breakfast, but once in a while I get a random craving for them. I haven't made pancakes in an extremely long time because I haven't owned a nonstick pan or a griddle for nearly a year...but now I am in possession of a cute little nonstick pan that I will tell you about later and I want to make all kinds of pancakes! I had some ricotta leftover from another recipe and everything else needed to make a small stack. I was also happy to use some of my Meyer lemon curd that I have been really stingy about using this year. The pancakes came out great! Really light and fluffy in texture with the mild ricotta taste that paired well with the sweet and tart lemon curd. The only thing that could have made these pancakes better were some spring berries, but I made them on Saturday before I went to the farmers market on Sunday. Oh well, guess I will just have to make them again!
Ricotta Pancakes with Lemon Curd
(Adapted from The Kitchn)
Makes about 6 small pancakes
1/2 cup ricotta cheese
6 tablespoons milk
2 eggs, separated
1/4 teaspoon vanilla
6 tablespoons flour
1/4 teaspoon baking powder
2 1/4 teaspoons sugar
Meyer lemon curd
Powdered sugar for dusting (optional)
Drain the ricotta in a strainer lined with cheesecloth or paper towels, for about 30 minutes. Squeeze off any excess liquid.
In a large bowl, mix the drained ricotta, milk, egg yolks, and vanilla and whisk until combined. In a small bowl, whisk together the flour, baking powder, sugar, and salt. Add the flour mixture to the ricotta mixture and stir gently to combine.
In a medium bowl with a handheld mixer, beat the egg white to stiff peaks. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining egg whites.
Heat a nonstick pan over medium heat. Use a 1/3 cup measure to pour batter into the pan. Cook the pancakes for about 3 minutes per side until golden brown.
Serve the pancakes with lemon curd spread between and topped with powdered sugar.