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CLINTON KELLY Lemon-Ricotta Pancakes

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Use your leftover lemon curd to make a brunch or breakfast your family will never forget.

2-3 tablespoons leftover lemon curd
1 cup whole milk
2 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup fresh ricotta
butter for the pan
powdered sugar (to garnish)

Open the leftover jar of lemon curd. Microwave jar for 20 seconds.
Add 1/4 cup of the milk to the jar. Close jar with lid and shake vigorously.
Pour the contents of the jar into a bowl and stir together with the remaining milk, eggs, sugar and vanilla.
Add the dry ingredients to a large bowl and whisk to combine. Slowly incorporate the wet mixture, whisking until there are no lumps.
Add the ricotta and whisk to combine. Preheat a large skillet over medium heat. Add the butter and let melt.
Pour a few tablespoons of batter into the hot pan at a time. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden-brown and a few bubbles begin to form on top. Flip the pancakes and cook until golden-brown and cooked through.
Remove pancakes to a sheet pan, cover with aluminum foil and keep warm until ready to serve.
Repeat with the remaining batter.
Garnish with powdered sugar.

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