Lemon Curd and Ricotta Pancakes

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  • Gluten Free Recipe
  • Gluten Free Recipe

INGREDIENTS

  • 1 cup Ricotta cheese
  • 1 cup flour (or gluten free 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 NZ Squeezed Lemon Curd
  • butter, for the pan
  • fresh berries
  • Greek yoghurt

METHOD

  1. Mix together dry ingredients in a small bowl.
  2. In a separate bowl combine ricotta, milk, yolks and NZ Squeezed Lemon Curd together.
  3. Gentle combine both the dry ingredients and ricotta mix together.
  4. Beat egg whites until stiff and fold scoops into the batter and gently combine.
  5. Melt a knob of butter in a medium-high fry pan and pour in 1/3 cup of batter. Cook for approximately 3-4 minutes until air bubbles pop through the uncooked side. Flip and cook other side until golden.
  6. Heat NZ Squeezed Lemon Curd in the microwave and carefully pour over your stack of pancakes.
  7. Garnish with fresh berries and serve with Greek yoghurt.
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