Ricotta Pancakes Recipe
Recipe information
Make Ricotta Pancakes in just 30m. lemon curd & rhubarb compote
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Ingredients
Pancake Batter
Lemon Curd
Rhubarb Compote
Pancake Preparation
1. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and a pinch of salt until well combined.
2. Combine Wet Ingredients
In another bowl, mix the ricotta cheese, eggs, milk, and vanilla extract until smooth.
3. Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
4. Heat the Pan
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. 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.
6. Keep Warm
Transfer the cooked pancakes to a warm plate and cover with a kitchen towel while you cook the remaining batter.
Rhubarb Compote Preparation
7. Prepare Rhubarb
Chop the rhubarb into small pieces and set aside.
8. 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.
9. Cool Compote
Remove from heat and let the compote cool slightly before serving.
Lemon Curd Preparation
10. Whisk Ingredients
In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until well combined.
11. 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.
12. Add Butter
Remove from heat and stir in the butter until fully melted and incorporated.
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