Ricotta & Lemon Curd Pancakes

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INGREDIENTS

  • 1 cup Ricotta cheese
  • 1 cup flour
  • ½ tsp baking powder
  • 1 ½ Tbsp sugar
  • 1/8 tsp salt
  • ¾ cup milk
  • 2 eggs, separated into yolks and whites
  • 1 Tbsp Barker's Lemon Curd
  • butter, for the pan
  • fresh berries
  • Greek yoghurt
  • Barker's Boysenberry Jam

METHOD

  1. Mix together dry ingredients in a small bowl.
  2. Combine ricotta, milk, yolks and Lemon Curd in a larger mixing bowl.
  3. Add dry ingredients to ricotta mix, stirring gently until just combined.
  4. Beat egg whites until stiff. Mix a small scoop of whites into batter, and then fold in remaining whites with spatula.
  5. Heat fry pan over med/high heat with a small knob of butter.
  6. Use a 1/3-cup measure to pour batter into pan. Cook for 3-4 mins each side until undersides are golden and pancakes have little bubbles popping through. Flip and cook other side till golden.
  7. Heat Lemon Curd in the microwave and carefully pour over your stack of pancakes.
  8. Garnish with fresh berries and swirl together Greek yoghurt and Boysenberry Jam.
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