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Ingredients
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Pancake Batter
Lemon Curd
Rhubarb Compote
Method
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
- 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
- 12
Add Butter
Remove from heat and stir in the butter until fully melted and incorporated.
- 13
