Lemon Ricotta Pancakes, Recipe for Pancakes

bowl of raspberriesFresh Lemon Ricotta pancakes, make my mouth water just thinking about them. These wonderful light pancakes are infused with fresh lemon zest and juice and are super light and tasty.  I can’t remember where I found this recipe, but here’s credit to whom ever it belongs!!  I serve these up with whipped cream, lemon curd topping and fresh plump raspberries and bacon or sausage.  Do try these out and let me know how you like them, are better yet, come spend then night with us at Star of Texas Bed & Breakfast in Brownwood and I’ll cook them for you, “do I hear a yes for breakfast in bed”!!


3/4 cup all-purpose flour                                                                               
1 T. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. salt

 1 cup ricotta cheese
2 eggs ( mine are fresh from the girls)
2/3 cup milk
1 lemon, zested and juiced
1 (11oz.) jar lemon curd ( I get mine from a friend at Farmers Market)
Fresh raspberries, for garnish
Confectioner’s sugar for dusting
And fresh whipped cream for the topping

pancakesCombine flour, baking powder, nutmeg, salt in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Brush the hot griddle with butter. Pour about 1/4 c batter for each pancake cook till light golden on both sides.   Top it with warmed lemon curd, a dust of powder sugar, a big dollop of whipped cream and fresh raspberries. enjoy!

Don & Deb

Star of Texas Bed & Breakfast, breakfast in your room