Lemon Ricotta Pancakes w/ Lemon Curd

Other than Honey Crisp apples and blackberries, I don't eat as much fruit as I probably should. But after days of gray, cloudy skies, my cravings for all things citrusy goes into overdrive. Subtle citrusy or tart citrusy, it doesn't matter as either one will satisfy me. I recently discovered that Lemon Ricotta Pancakes with Lemon Curd is one of those best of both worlds citrus gratifying dish. Light and fluffy with a just barely detectable lemon flavor, the lemon ricotta pancakes are a refreshing alternative to everyday buttermilk pancakes. And when paired with a creamy, tart lemon curd, you end up with the most craveworthy, deliciously delightful, mood-shifting dish. One great for breakfast or brunch, but equally good for dinner!

If you love the flavor of lemons, these Lemon Ricotta Pancakes with Lemon Curd are calling your name. Or, if by chance, you have never had or have been wary of the flavor of a lemon ricotta pancake, consider this recipe an invitation to discovering what you have been missing out on. 

Any reluctance I may have had about lemon ricotta pancakes went out the window after recently sharing one with a friend. After just one bite, I immediately regretted we didn't order two of them, so we could each have our own. It took only lemon ricotta pancake to send me on the quest of creating a great recipe for them. First because I was completely smitten with them, and second, because I am anticipating there will be more citrus craving days in my future.

The addition of the creamy whole milk ricotta adds moisture and richness to the pancakes. While the buttermilk, lemon zest and freshly squeezed lemon juice brings a little bit of tang to the pancake party. The use of baking powder not only gives the pancakes their lift, it creates a fluffier one. Each of the ingredients in the recipe plays a role in it's flavor and texture. So make certain to check the freshness dates on all of them! 

Egg whites whipped to soft, glossy peaks and folded in to the batter, give the pancakes a heavenly lightness. I used a standing mixer fitted with a paddle attachment to get these dreamy textured egg whites, but you could use a hand mixer. 

Once the batter is assembled it's important to give it at least ten minutes of resting time (you could certainly let it rest longer). When a pancake batter is allowed to sit, the flour has a chance to hydrate. Additionally the leavening agent (i.e., baking powder) has the opportunity to become evenly distributed in the batter. As a result, the pancakes will end up having better lift and a better tenderness. Giving batter resting time is one of those secret to making the best pancakes tricks!

What puts these lemon ricotta pancakes over the top is the lemon curd. There are some good quality store-bought lemon curds, but nothing really compares to a homemade one. The keys to making a luscious, creamy, tart lemon curd is using organic lemons, a heavy bottomed saucepan and removing the pan from the heat as soon as the mixture has reached 180 degrees (F). Making the lemon curd the night before will give it time to set up to the perfect spoonable consistency. You will just have to resist eating it all beforehand! Note: The lemon curd recipe below makes more than you will need but it will keep well in the refrigerator for several weeks (if it lasts that long). It's also great on graham crackers, toasted english muffins or even layered in jars/glasses with freshly whipped cream and berries.

Instead of, or in addition to, the lemon curd you could also serve these Lemon Ricotta Pancakes with a homemade blueberry sauce. Either option would add to but not overshadow the delicate, light lemon flavor of the lemon ricotta pancakes. And to paraphrase an old adage 'when life gives you lemons, make Lemon Ricotta Pancakes with Lemon Curd'!

Recipe

Lemon Ricotta Pancakes w/ Lemon Curd

Makes 10-12 - 4" pancakes

Ingredients 

Lemon Curd (Make the night before!)

4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons, preferably organic)
Zest from four lemons
12 tablespoons or 1 1/2 sticks unsalted butter (170g), room temperature 
Generous pinch of sea salt

Lemon Ricotta Pancakes

2/3 cup (89g) all-purpose flour

1/2teaspoon Kosher salt

1/2 teaspoon baking powder

1 cup (228g) whole milk ricotta

1/3 cup buttermilk (or could use whole milk)

Zest from one lemon (should equal 1 teaspoon)

5 teaspoons freshly squeezed lemon juice (from one large lemon)

1/2 teaspoon vanilla

2 Tablespoons unsalted butter, melted

2 large eggs, separated

2 large egg whites

1/4 cup (50g) granulated sugar

4-6 Tablespoons of unsalted butter (for cooking the pancakes)

Confectionary sugar, for dusting

Fresh fruit (e.g., strawberries, blueberries, blackberries)

Blueberry Sauce

Directions
Lemon Curd
1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (whisking constantly) so that it thickens. Note: The mixture's temperature should reach 180 degrees (F).
4. Immediately remove from heat, transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Make lemon curd early in the morning or the day before.)

Lemon Ricotta Pancakes

1. In a medium sized bowl, whisk together the flour, baking powder, and Kosher salt. Set aside.

2. In another medium sized bowl, combine the ricotta, 2 egg yolks, buttermilk (or whole milk), lemon juice, lemon zest, and vanilla. Stir to blend.

3. Add the wet ingredients to the flour mixture. Stir until blended. Set aside. 

4. In the bowl of standing mixer fitted with a whisk attachment, add in the four egg whites. On low speed beat until foamy. (approximately 1 minutes). Increase speed to medium-high and gradually in the granulated sugar. Beat until soft, billowy, glossy peaks form (approximately 2 minutes).

5. Whisk in 1/3 of the beaten egg whites to the batter.

6. Gently fold in the remaining egg whites to the batter. Let rest for 10 minutes.

7. In a non-stick skillet, melt 1-2 Tablespoons of butter over medium heat.

8. Working in batches (of 3-4 pancakes depending on size of the pan) use a large ice cream scoop (about 2 1/2") drop mounds of batter into the pan. Cook for about 2-3 minutes on the first side and 1-2 minutes on the second side. Note: To test for doneness, lightly press on pancake, if it springs back (like a cake), the pancakes are done.

9. Transfer cooked pancakes to a serving platter or dish. Lightly dust with confectionary sugar. Top with a generous dollop of lemon curd.

10. If making a platter of pancakes, keep the cooked pancakes warm on a baking sheet in a preheated 250 degree (F) oven.

Notes: (1) Pancakes can also be made smaller. Cooking time will be need to be adjusted. Small pancakes on a platter with fresh fruit and a bowl of lemon curd could be a great brunch dish. (2) In lieu of the lemon curd, could also serve with a homemade blueberry sauce. (3) If not making your own lemon curd, use a good quality store bought lemon curd. (4) Inspiration for this recipe came from Cook's Illustrated. Several changes to ingredients and directions were made in the creation of this recipe.