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RECIPE-ricotta-lemon-curd-pancakes

Ricotta & Lemon Curd Pancakes

RECIPE-ricotta-lemon-curd-pancakes

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

Instructions

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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