Ricotta Pancakes with Lemon Curd and Pistachios
Highlighted under: Whisked Delight Recipes
Enjoy fluffy ricotta pancakes topped with zesty lemon curd and crunchy pistachios for a delightful breakfast or brunch treat.
These Ricotta Pancakes are light, fluffy, and bursting with flavor. Topped with homemade lemon curd and a sprinkle of pistachios, they create a perfect balance of sweetness and zest. Whether you're enjoying a leisurely Sunday brunch or a special occasion, these pancakes are sure to impress!
Why You'll Love This Recipe
- Fluffy and light texture that melts in your mouth
- Zesty lemon curd adds a refreshing brightness
- Crunchy pistachios provide a delightful contrast
- Perfect for a special breakfast or brunch gathering
The Magic of Ricotta in Pancakes
Ricotta cheese is the secret ingredient that takes these pancakes to the next level. Its creamy texture adds moisture, resulting in a light and fluffy pancake that is simply irresistible. Unlike traditional pancakes that can be dense, ricotta pancakes are airy and melt in your mouth, making them perfect for a comforting breakfast or elegant brunch.
In addition to its texture, ricotta also contributes a subtle richness to the flavor profile of the pancakes. This dairy delight pairs beautifully with the zesty lemon curd, enhancing the overall experience. Each bite delivers a balance of sweetness and tanginess that will leave your taste buds dancing.
Lemon Curd: A Zesty Companion
Lemon curd is a must-have topping for these ricotta pancakes, bringing a burst of citrusy brightness that cuts through the richness of the pancakes. Making homemade lemon curd is simpler than you might think, and the freshness of the ingredients elevates the dish significantly. The thick, velvety texture of the curd complements the fluffy pancakes perfectly, creating a delightful contrast.
This versatile lemon curd isn’t just for pancakes; it can be used in various desserts, from tarts to cakes. Having a jar of homemade lemon curd in your refrigerator means you can elevate any dish with a spoonful of sunshine whenever you desire.
Elevate with Pistachios
Chopped pistachios add an unexpected crunch and a touch of elegance to your ricotta pancakes. Their nutty flavor enhances the overall taste, making each bite more interesting. Plus, the vibrant green color of the pistachios creates a beautiful visual contrast against the pale pancakes and bright lemon curd, making your dish as attractive as it is delicious.
Beyond this recipe, pistachios are a nutritious addition to your meals. They provide healthy fats, protein, and fiber, making them a great choice for adding texture and flavor to various dishes, from salads to desserts. Incorporating them into your pancake topping is an easy way to enjoy their health benefits.
Ingredients
Ingredients
For the Pancakes
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- Butter or oil for cooking
For the Lemon Curd
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup unsalted butter
For Topping
- Chopped pistachios
- Powdered sugar (optional)
Gather all the ingredients before you start cooking for a smooth experience!
Instructions
Instructions
Make the Lemon Curd
In a medium saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk until smooth. Cook over medium heat, stirring constantly until thickened (about 10 minutes). Remove from heat and stir in butter until melted. Let cool.
Prepare the Pancake Batter
In a bowl, mix ricotta, eggs, milk, and vanilla until smooth. In another bowl, whisk together flour, baking powder, salt, and sugar. Combine wet and dry ingredients until just mixed.
Cook the Pancakes
Heat a skillet over medium heat and add butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serve
Stack pancakes on a plate, top with lemon curd, and sprinkle with chopped pistachios. Optionally, dust with powdered sugar before serving.
Enjoy your delicious pancakes with your favorite beverage!
Tips for Perfect Pancakes
To achieve the fluffiest ricotta pancakes, be careful not to overmix the batter. Gently folding the wet and dry ingredients together until just combined will help maintain that desired airy texture. Remember, a few lumps are perfectly fine.
Another key to perfect pancakes is ensuring your skillet is at the right temperature. If it's too hot, the pancakes can burn on the outside while remaining raw on the inside. A medium heat allows for even cooking, ensuring a golden-brown exterior with a fluffy interior.
Storing and Reheating
If you have leftover pancakes, store them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the toaster or microwave for a few seconds until warm. They may not be as fluffy as fresh, but they will still taste delicious.
For longer storage, pancakes can also be frozen. Place parchment paper between each pancake to prevent sticking, then store them in a freezer-safe bag. When you're ready to enjoy them, thaw in the refrigerator overnight and reheat as desired.
Variations to Try
Feel free to experiment with the pancake batter by adding flavors such as cinnamon, nutmeg, or even a splash of almond extract for a unique twist. You can also mix in fresh berries or chocolate chips for added sweetness and texture.
If you're looking for a healthier alternative, consider substituting half of the all-purpose flour with whole wheat flour. This will add a nutty flavor and increase the fiber content, making your pancakes a bit more nutritious without sacrificing taste.
Questions About Recipes
→ Can I use a different type of cheese?
Yes, you can substitute ricotta with cottage cheese or mascarpone, but the texture may vary.
→ How can I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.
→ Can I freeze the pancakes?
Yes, you can freeze cooked pancakes. Place parchment paper between layers and store in a freezer-safe bag for up to 2 months.
→ What can I use instead of lemon curd?
You can use store-bought lemon curd, yogurt, or even maple syrup as an alternative topping.
Ricotta Pancakes with Lemon Curd and Pistachios
Enjoy fluffy ricotta pancakes topped with zesty lemon curd and crunchy pistachios for a delightful breakfast or brunch treat.
Created by: Emma
Recipe Type: Whisked Delight Recipes
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Pancakes
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- Butter or oil for cooking
For the Lemon Curd
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup unsalted butter
For Topping
- Chopped pistachios
- Powdered sugar (optional)
How-To Steps
In a medium saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk until smooth. Cook over medium heat, stirring constantly until thickened (about 10 minutes). Remove from heat and stir in butter until melted. Let cool.
In a bowl, mix ricotta, eggs, milk, and vanilla until smooth. In another bowl, whisk together flour, baking powder, salt, and sugar. Combine wet and dry ingredients until just mixed.
Heat a skillet over medium heat and add butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Stack pancakes on a plate, top with lemon curd, and sprinkle with chopped pistachios. Optionally, dust with powdered sugar before serving.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 195mg
- Sodium: 210mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 10g