Pancake {insert day here}: Lemon ricotta pancakes with lemon curd

If I was an organised type of a person I might have posted this recipe prior to last Tuesday so you could actually enjoy it on that long-looked-for annual event, Pancake Tuesday. Well, if I was an organised type of a person I might have even made this on Pancake day itself. But if you haven’t realised by now, I am definitely not an organised type of a person even at the best of times. It turns out that at 8 and 1/2 months pregnant I am a dishevelled and discombobulated mess. As such I didn’t get myself together to make these beauties on Tuesday last (I think I was probably napping at the time), so we ended up having a Pancake Wednesday instead. But, you know what? Pancakes are damn good on any day, so I give you leave to make these on any which day you like. The ricotta along with a hint of lemon zest adds a delicious twist to the American style batter, whilst the smatter of raspberries and very British lemon curd make for the perfect combination.

And what’s more lemon curd is my new obsession. It takes 20 minutes to make and is face-puckeringly good. Enjoy it with these pancakes or spread it on croissants for a morning treat (which I did the next morning and it was heavenly). And if like me you have a heart for the tart then you can even eat it spoonfuls at a time straight from the jar.

Lemon Curd

  • zest and juice of 2 unwaxed lemons
  • 100g caster sugar
  • 50g unsalted butter
  • 2 medium eggs and 1 egg yolk.

It’s important to use unwaxed lemons for obvious reasons. If you can’t get hold of unwaxed then give your lemons a really good scrub prior to zesting them. Grate the zest of the lemons as finely as possible into a heat-proof bowl. Try to get just the very outer most layer of zest, otherwise your curd might be bitter rather than pleasingly tart.

Next add the juice of both lemons and the sugar to the bowl.

Place your bowl over a pan of gently simmering water, making sure that the bowl isn’t touching the water. Chop your butter into cubes and add it to the bowl, then stir with a balloon whisk until the butter has completely melted.

Mix the eggs and egg yolk lightly with a fork, then pour into the lemon mixture. Now stir more or less constantly with the whisk until the curd has thickened up. This should take ten minutes or so. Make sure that the water below is not simmering ferociously – keep the flame fairly low so that the water is just simmering gently.

To test if the curd is the right consistency you can coat the back of a teaspoon with the mixture and then allow to cool for a couple of seconds. If when you drag your finger through the mixture it leaves a track then it is probably about the right consistency.

Allow to cool for a few minutes (stirring occasionally so it doesn’t get a skin) then pour into a sterilised jar.

Lemon Ricotta Pancakes

  • 4 eggs, yolks and whites separated
  • 250g tub of ricotta
  • 1 lemon
  • 200ml milk
  • 255g/9oz plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 tbsp caster sugar
  • butter.

Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine. Grate in the zest of the lemon. Now sieve in the flour, baking powder and salt and mix well with the ricotta mixture. Stir in the sugar.

In a separate bowl, whisk the egg whites to soft peaks. Add about a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Then fold in the remaining egg whites as gently as possible – you don’t want to knock the air out of the mixture.

Melt a couple of knobs of butter in a frying pan and pour into a jug or ramekin and set aside. Lower the heat so the pan is not too hot, otherwise the pancakes will burn on the outside and still be raw in the inside. Wipe the pan down, then pour in a little bit of the butter to grease the pan. Now add a ladle of the batter to the pan.

Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is completely used up. You can keep the pancakes warm in a dish covered with a clean tea towel.

Serve a stack of the pancakes with some fresh raspberries, creme fraiche (with more lemon zest grated over if you like) and your beautiful lemon curd. The sweetness of the raspberries against the tartness of the lemon curd is so refreshing and delicious. The perfect pud for any day!


Filed under Desserts, Eggs, Lemon, Preserves, Recipes

15 responses to “Pancake {insert day here}: Lemon ricotta pancakes with lemon curd

  1. misscay

    These look delightful! I’ve never thought of using ricotta in pancakes before, but I’ll definitely be giving these a try. Also – Lemon Curd. Phwoarrgh, corr and other words which sound like ‘or’.

  2. “Once, during Prohibition, I was forced to live for days on nothing but food and water.”
    -W.C. Fields

  3. God how I love lemon curd! One of the best things in the world and this looks really bloody good :^)

  4. Nothing better in this world than the combination of raspberries and lemon curd. Put both in a trifle a couple of years ago and nearly swooned. Though this looks equally alluring….love it.

  5. I SO heart the tart. So much that I had to stop making it as I gobbled it by the jar full… So good. And with these ricotta pancakes… *swoon* Just the right combo of savoury sweet creamy sharp and tart.

  6. Raspberry + lemon = one of the best combinations ever. Does the ricotta make them moist?

  7. These really look absurdly delicious. I adore lemon! Really nice photos too. I have always wanted to make lemon curd, perhaps now I shall.

  8. I so wanna have this for breakfast tommorow!

  9. kat

    YUM! I can’t believe I never thought of putting lemon and pancakes together! What a great find! Thanks for sharing! I’m new to blogging and love that there is a foodie community! If you have time, please check out my blog: And of course! Any advice would be great 🙂

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