WEEKDAYS 1e|12c|p

Ruth Sottile's Lemon Ricotta Pancakes

Ruth Sottile
Servings: 8
1 to 30 min

Sweet and creamy pancakes!

  • Ingredients
  • step-by-step directions
Ruth Sottile's Lemon Ricotta Pancakes
  • 1 cup Cake Flour
  • 1 tablespoon Baking Powder
  • 1 pinch Fresh Ground Nutmeg
  • 1/4 teaspoon Salt
  • 4 tablespoons Sugar
  • 1 cup Ricotta
  • 2 Eggs
  • 1/3 cup Whole Milk
  • 1 Lemon (zest and juice)
  • Melted Butter (for griddle)
  • 1 jar Lemon Curd
  • Fresh Berries
  • Powdered Sugar
  • Combine dry ingredients.
  • Mix together wet ingredients and lemon zest in a separate bowl.
  • Mix wet ingredients with dry until combined.
  • Brush melted butter on hot griddle and cook pancakes until brown on both sides.
  • When all pancakes are cooked, warm lemon curd and drizzle over pancakes. Garnish with fresh berries and dust with powdered sugar.


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