The Jayne Mansfield Recipe
Lemon Ricotta Pancakes: Fluffy house made pancakes served with house made lemon curd with real maple syrup.
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Ingredients
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Pancakes
Lemon Curd
Topping
Method
Pancake Preparation
- 1
Make the Pancake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the ricotta, milk, eggs, lemon zest, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and stir until just combined.
- 2
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and melt the butter. Pour 1/4 cup 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. Repeat with remaining batter.
Lemon Curd Preparation
- 3
Prepare the Lemon Curd
In a heatproof bowl, whisk together the lemon juice, sugar, and eggs. Place the bowl over a pot of simmering water (double boiler). Stir continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the butter until melted and smooth.
Serving
- 4
Serve the Pancakes
Stack the pancakes on a plate, drizzle with warm lemon curd, and serve with real maple syrup on the side.