Dinner Tonight: Ricotta Pancakes with Lemon Curd Recipe

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

1 cup ricotta cheese

3/4 cup flour

1/2 teaspoon baking powder

1 1/2 tablespoons sugar

Pinch salt

3/4 cup milk

3 eggs, yolks and whites separated

1/2 teaspoon vanilla

Butter

Powdered sugar

3 egg yolks

Zest of 1/2 lemon

1/4 cup lemon juice

6 tablespoons sugar

4 tablespoons butter, diced

步骤

Combine the flour, baking powder, sugar, and salt in a bowl. In another slightly larger bowl, stir together the ricotta, milk, egg yolks, and vanilla.

Beat the egg whites until they form stiff peaks. An electric hand mixer will save loads of time. Dump the flour mixture atop the ricotta mixture. Stir until just combined. Gently fold in the egg whites.

Heat a griddle or large skillet over medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until well-browned on each side, about 2 to 3 minutes a side.

Spread some of the lemon curd on the pancakes, and sprinkle on some powdered sugar.

For the lemon curd: Whisk together the yolks, lemon zest, lemon juice, and sugar in a saucepan. Turn the heat to medium, and stir constantly until the sugar dissolves and the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Turn off the heat, and stir in the butter one piece at a time, until all of it is incorporated and the mixture is very smooth. Cover mixture and stash in the fridge while you make the pancakes.

营养

• 每份大小: 4
• 卡路里: 622 kcal
• 总脂肪: 37 g
• 饱和脂肪: 21 g
• 不饱和脂肪: 0 g
• 胆固醇: 409 mg
• 钠: 472 mg
• 总碳水化合物: 51 g
• 膳食纤维: 1 g
• 总糖: 29 g
• 蛋白质: 21 g