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19 Jan
2010

 

Lemons for Brunch!  Print

Bobby Flay's Lemon Ricotta Pancakes with Lemon Curd & Fresh RaspberriesOne of our family’s favorite brunch recipes is Bobby Flay’s version of lemon pancakes. I’ve been serving these for New Year’s Day brunch every year since I discovered the recipe. The day just wouldn’t be as festive without them (or the champagne, of course)! I use lemons from our Meyer lemon tree, which makes them ridiculously delish. {Want some Meyer lemons of your own? Check out our Lemon LoveFest post to see how you can win California–grown Meyers, delivered fresh to your door!}

This recipe calls for both the juice and zest of one lemon, so the lemon is nicely utilized. Combine that with ricotta cheese and you have the perfect combination of tangy/sweet and light/moist. In fact, they don’t even need syrup. The lemon curd drizzle (or downpour, in our case) and sprinkling of confectioner’s sugar is the perfect compliment to these. The fresh raspberries are a must (don’t bother with frozen)! Fresh blackberries, blueberries or even strawberries (key word: fresh) work well, too. We have tried them all, and the raspberries always win hands down for their perfect flavor contrast. Note: Which ever berries you decide to use, reserve some to drop in your Champagne flutes!

The recipe states that this makes four to six pancakes (2 servings). I always double the recipe and get about 22 pancakes. (I don’t bother using the 1/4 cup measure to make the pancakes, but somehow always end up with enough servings for our hungry family of six). Of course, sides of crisp bacon and breakfast sausage always round out this meal nicely. Bobby Flay also has a recipe for Sage-Mustard Breakfast Sausage from the same “Griddle” episode that is a real winner, too.

WI wine recommendation: Champagne or Prosecco (with a berry or two bobbing happily in the bubbles).
 

Bobby Flay's Lemon Ricotta Pancakes with Lemon Curd & Fresh Raspberries

 
Bobby Flay’s Lemon Ricotta Pancakes with Lemon Curd & Fresh Raspberries
(makes 4–6 pancakes)
 
3/4 cup all–purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11–ounce) jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners’ sugar, for garnish
 

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.

Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined.

Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd.

Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners’ sugar.

Comments (1)



paty said:

Cannot pass this recipe by. I love the texture of pancakes with eggs incorporated in the batter. Forget using 1/4 cup measure, use your ice cream or cookie scoop for uniform pancakes. Now if I can only jump start my new Meyer lemon tree.