Cookaholics Bulletin Board

I'd seen/saved a recipe for lemon ricotta pancakes long ago, and just happened to come across it recently when trying to get my recipes organized. Then last night I saw a spot on ATK about them. Looked in the fridge for something to throw together for dinner tonight and spied a cup of ricotta leftover from some lasagna last week. Had lemon zest in the freezer and voila, they were on the plate in a half-hour. Really good and really light. Lots of flavor. I didn't have any lemon curd to top them with but good blueberry preserves worked great. Will definitely be making them again when I'm in a pancake kind of mood!

Emilie

I agree Emilie! I use this Bobby Flay recipe which has become our go-to when in the pancake mood:

http://www.foodnetwork.com/recipes/bobby-flay/lemon-ricotta-pancakes-with-lemon-curd-and-fresh-raspberries-recipe.html

Oh...nutmeg! That wasn't in the "Zazie's Ricotta Pancakes..." recipe I used. I love nutmeg so will definitely try that recipe next time. Am curious, Nancy, as to how big you make them? The recipe said to pour one cup (!) of batter for each pancake. I only did a half-cup but they were still too floppy to flip easily. The interesting thing is that they got completely done in the middle even though I flipped a couple before they were set. That doesn't usually happen with regular pancakes unless I smash the top down on the second side, which this recipe specifically said not to do. Maybe it was the ricotta that helped them cook more thoroughly inside while staying really light. Either way they sure were good -- am wishing I had leftovers for dinner tonight!

Emilie

Emilie,
I followed the recipe so used a little over 1/4 cup. They're fairly small but we prefer them that way. Hope that helps!
Nancy

Yes, that's exactly what I should have done. Ours were too big. Might buy a big bag of lemons at Costco tomorrow and make them again this weekend along with some lemon curd! Thanks Nancy.

Emilie,

Next time, try adding 1/2 cup of ground toasted hazelnuts to them as well. It's what we do, and the nuts really add to them.