Sandra This Bobby Flay Lemon Ricotta Pancakes recipe is a fluffy and creamy recipe, which is made with ricotta cheese and fresh lemon. It’s the perfect weekend brunch, ready in about 25 minutes.
Bobby Flay Lemon Ricotta Pancakes Recipe Ingredients
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 2 eggs
- 2/3 cup milk
- 1 lemon, zested and juiced
- Butter, for the griddle
- 1 (11-ounce) jar of prepared lemon curd
- Fresh raspberries, for garnish
- Confectioners’ sugar, for garnish
How To Make Bobby Flay Lemon Ricotta Pancakes
- Preheat Griddle and Mix Batter: Preheat a nonstick griddle over high heat. In a small bowl, whisk together the flour, baking powder, nutmeg, salt, and sugar. In a separate large bowl, whisk together the milk, eggs, ricotta cheese, lemon juice, and lemon zest until smooth.
- Combine and Cook: Add the flour mixture to the wet ingredients and mix with a spatula or whisk until just combined. Do not overmix; a few lumps are okay. Spread butter on the hot griddle.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes per side, until bubbles appear on the surface and the pancakes are lightly golden brown on both sides.
- Warm the Topping and Serve: While the pancakes cook, gently warm the lemon curd in a small saucepan over low heat or in the microwave. Stack the warm pancakes on plates, top with a few tablespoons of the warm lemon curd, and garnish with fresh raspberries and a dusting of confectioners’ sugar.
Recipe Tips
- How to get perfectly fluffy pancakes? The most important secret is to not overmix the batter. Stir the wet and dry ingredients together only until they are just combined. Overmixing develops the gluten and will result in tough, dense pancakes.
- What if the batter is too thick? Ricotta cheese can vary in thickness. If your batter seems too thick to pour easily, simply whisk in a little additional milk, one tablespoon at a time, until it reaches your desired consistency.
- How to get evenly cooked pancakes? Ensure your griddle is thoroughly preheated before you add the batter. A consistent, even heat and a light coating of butter are the keys to a perfect, golden-brown finish on every pancake.
- Can I make these ahead of time? These pancakes are at their absolute best when served fresh and hot from the griddle for the best flavor and light, fluffy texture.
What To Serve With Lemon Ricotta Pancakes
This is a rich and complete breakfast dish that stands beautifully on its own with the suggested toppings. For a larger brunch spread, the sweet and tangy flavor of the pancakes pairs wonderfully with a savory side, such as:
- Crispy, salty bacon
- Breakfast sausage links or patties
- A simple side of scrambled eggs
How To Store Lemon Ricotta Pancakes
- Refrigerate: Store leftover cooked pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days.
- Freeze: For longer storage, let the pancakes cool completely, then stack them with a piece of parchment paper between each one. Place the stack in a freezer-safe bag for up to 3 months.
- Reheat: Reheat pancakes from the fridge or freezer in the toaster, toaster oven, or microwave until warmed through.
Lemon Ricotta Pancakes Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 550 kcal
- Carbohydrates: 75g
- Protein: 15g
- Fat: 22g
- Saturated Fat: 12g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The ricotta cheese is a secret weapon for incredibly moist, rich, and creamy pancakes. It adds a wonderful richness and a delicate, almost custard-like texture to the interior of the pancake that you can’t get with buttermilk or milk alone.
Yes, absolutely. If you don’t have lemon curd, these pancakes are also fantastic served with traditional maple syrup, a fresh berry compote, or a simple dusting of powdered sugar.
Of course! While raspberries are a beautiful garnish, fresh blueberries are a classic pairing with lemon and can be folded directly into the batter before cooking.
Bobby Flay Lemon Ricotta Pancakes Recipe
Description
A restaurant-quality breakfast featuring light, fluffy, and incredibly moist pancakes made with creamy ricotta cheese and bright lemon, all topped with warm lemon curd and fresh raspberries.
Ingredients
Instructions
- Preheat a nonstick griddle.
- In a small bowl, whisk the dry ingredients: flour, baking powder, nutmeg, salt, and sugar.
- In a large bowl, whisk the wet ingredients: ricotta, eggs, milk, lemon juice, and zest.
- Add the dry ingredients to the wet and mix until just combined. Do not overmix.
- Cook 1/4-cup portions of the batter on a hot, buttered griddle for 2-3 minutes per side until golden.
- Gently warm the lemon curd in a saucepan or microwave.
- Serve the pancakes topped with the warm lemon curd, fresh raspberries, and a dusting of confectioners’ sugar.
Notes
- The most important tip for this recipe is to not overmix the batter; a few lumps are perfectly fine and are the secret to a fluffy pancake.
- For the best results, use whole-milk ricotta cheese, which will provide the richest and creamiest texture.
- Don’t have the heat on the griddle too high. A consistent medium heat is the key to a perfectly golden-brown pancake that is cooked all the way through.
- These pancakes are a perfect special occasion breakfast for a weekend or holiday morning.
