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

Mix Dry Ingredients

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

Combine Wet Ingredients

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

Combine Mixtures

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

Heat the Pan

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.

Cook the Pancakes

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

Keep Warm

Chop the rhubarb into small pieces and set aside.

Prepare 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.

Cook Rhubarb

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

Cool Compote

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

Whisk Ingredients

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.

Cook Curd

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

Add Butter

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

Cool Curd

Plate the Pancakes

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

Add Toppings

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

ricotta pancakes

Recipe information

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