Serious Eats: Recipes

Dinner Tonight: Ricotta Pancakes with Lemon Curd

Breakfast for dinner. It doesn't happen too often, but when the times are right, nothing seems better. Perhaps it's because the meal is so comforting or you have memories of mom and lazy mornings. It's especially great when your city is blanketed in heavy snow and you don't have the ingredients to make much else. I found this recipe on The Kitchn, and realized it would use some of the leftover ricotta I had in the fridge.

These aren't your regular dry pancakes. The ricotta makes them twice as tender and soft. But they also get a big boost from the egg whites, which are beaten until stiff and then folded in at the end. They give the pancakes height without weighing them down.

But the real reason I picked this recipe was the lemon curd that gets spread all over the pancakes. Of course, you could save time and just douse these pancakes with some top-grade maple syrup and all would be fine with the world. But for some reason, the lemon curd has a special affinity for these guys. It's the perfect tart antidote for the creamy pancake.

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