Ricotta hotcakes. I had never tried them before last night, and wooooeeee, are they good. They’re rich, cake-y, and actually pretty different from typical pancakes. I wasn’t sure how the ricotta would affect the taste, and while it didn’t change the flavor, it definitely changed the texture. These cakes are moist from the ricotta, and the egg whites really made them puff up.
I spread some lemon curd on top because lemon + ricotta = a dream, so it only made sense. The hotcakes and lemon curd together taste just like lemon bars. Ever had those?
I happened to have this lemon curd on hand, but any kind will work. Actually, don’t be like me and make your own! It’s really easy. Here’s a great recipe if you’ve never made it before.
Ricotta Hotcakes with Lemon Curd
makes 8-10 hotcakes
3/4 c. whole milk ricotta
1/2 tsp. baking powder
3/4 c. flour
1 tbsp lemon zest
1 1/2 tsp. sugar
1 tsp. vanilla
pinch of sea salt
3 egg yolks, 3 egg whites, in separate bowls
3/4 c. milk
Strain the ricotta over a bowl for at least an hour. This will get rid of all the excess liquid.
Once the ricotta is strained, mix flour, salt, baking powder and sugar and set aside. Then mix egg yolks, vanilla, milk, ricotta and lemon zest in another bowl. Set aside.
Take the 3 egg whites and beat on high with an electric mixer until whites are stiff. Set aside.
Combine flour mixture with the wet ingredients and stir until everything is thoroughly mixed. Next, add the egg whites a little at a time, gently folding them into the batter. Add slowly until the egg whites are all mixed in, making sure you aren’t stirring too hard, or else you’ll deflate the egg whites.
Heat a skillet over medium- low heat and add a knob of butter. Once the butter is melted and the pan is warm, add 1/4 cup of batter at a time, flipping the cakes when bubbles form on the surface.
Finish the hotcakes with lemon curd and sprinkle of powdered sugar.