Ricotta Pancakes Recipe

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and a pinch of salt until well combined.

Combine Wet Ingredients

In another bowl, mix the ricotta cheese, eggs, milk, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.

Heat the Pan

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

Cook the Pancakes

Pour a ladleful of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Keep Warm

Transfer the cooked pancakes to a warm plate and cover with a kitchen towel while you cook the remaining batter.

Prepare Rhubarb

Chop the rhubarb into small pieces and set aside.

Cook Rhubarb

In a saucepan over medium heat, combine the chopped rhubarb, sugar, and a splash of water. Cook until the rhubarb breaks down and the mixture thickens, about 10 minutes.

Cool Compote

Remove from heat and let the compote cool slightly before serving.

Whisk Ingredients

In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until well combined.

Cook Curd

Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.

Add Butter

Remove from heat and stir in the butter until fully melted and incorporated.

Cool Curd

Transfer the lemon curd to a clean jar and let it cool to room temperature before refrigerating.

Plate the Pancakes

Stack the pancakes on a plate.

Add Toppings

Top the pancakes with a generous dollop of lemon curd and spoon the rhubarb compote over the top.

Serve

Serve warm and enjoy your delicious ricotta pancakes with lemon curd and rhubarb compote.