Imen Dridi This lemon ricotta pancake recipe by Bobby Flay features common pantry items like all-purpose flour, ricotta cheese, eggs, and fresh lemon. With a prep time of 10 minutes and a cook time of 20 minutes, it yields 6 servings.
Try More Bobby Flay Recipes:
- Bobby Flay Carrot Cake Pancakes
- Bobby Flay Bananas Foster French Toast
- Bobby Flay Gingerbread Trifle
💛 The Benefits of Trying This Delicious Lemon Ricotta Pancakes Recipe:
- Flavor Fusion: Ricotta adds fluffiness, while lemon zest/juice brings a tangy kick.
- Effortless Prep: Quick 10-min prep, 15-min cook.
- Adaptable Delight: Versatile toppings like lemon curd and raspberries.
- Serves Many: Recipe yields 8 servings—ideal for gatherings!
❓ What Is Bobby Flay Lemon Ricotta Pancakes Recipe?
Bobby Flay’s lemon ricotta pancakes are a delectable breakfast treat crafted with all-purpose flour, ricotta cheese, eggs, and vibrant lemon zest and juice. These pancakes boast a fluffy texture from the ricotta, coupled with a zesty tang that perfectly complements the sweetness.
🍋 Bobby Flay Lemon Ricotta Pancakes Ingredients
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 2 eggs
- 2/3 cup milk
- 1 lemon, zested and juiced
- Butter, for griddle
- 1 (11-ounce) jar prepared lemon curd
- Fresh raspberries, for garnish
- Confectioners’ sugar, for garnish
🥞 How To Make Bobby Flay Lemon Ricotta Pancakes
- Heat a nonstick griddle. Mix flour, baking powder, nutmeg, salt, and sugar in a small bowl.
- In a big bowl, mix cheese, eggs, milk, lemon juice, and zest.
- Mix the flour mixture into the wet ingredients. Put butter on the hot griddle.
- Pour 1/4 cup of batter for each pancake and cook on both sides until light golden brown.
- Repeat until no batter is left.
- Put the lemon curd in a small saucepan and warm over low heat. Or, put it in a microwave on 50 percent power for 2 minutes, stirring after 1 minute.
- Pour some curd over the pancakes, add raspberries, and sprinkle with confectioners’ sugar.
💭 Recipe Tips
- Use room temperature ricotta for smoother batter consistency.
- Fold egg whites gently for fluffier pancakes, avoid overmixing.
- Adjust lemon zest to taste, avoid overwhelming citrus flavor.
- Ensure proper griddle temperature for even cooking, avoid burning.
- Balance batter thickness; adjust milk for desired pancake texture.
🍯 What To Serve With Lemon Ricotta Pancakes?
Serve with fresh berries like raspberries or blueberries, a dollop of Greek yogurt or whipped cream, and a drizzle of maple syrup or honey for a delightful breakfast indulgence.
🎚 How To Store Leftovers Lemon Ricotta Pancakes?
- In The Fridge. Store Leftovers Lemon Ricotta Pancakes in airtight container in fridge; consume within 2 days.
- In The Freezer. Freeze Leftovers Lemon Ricotta Pancakes separated with parchment for up 2 months.
🥵 How To Reheat Leftovers Lemon Ricotta Pancakes?
- Oven: Place Leftovers Lemon Ricotta Pancakes in a single layer on a baking sheet at 350°F and heat it for 5-7 minutes.
- Toaster: Reheat individual Leftovers Lemon Ricotta Pancakes on a low setting until warm for up 4 minutes.
- Microwave: Use short 20-second bursts to avoid sogginess cover Leftovers Lemon Ricotta Pancakes with a damp paper towel.
FAQs
How Can I Make Lemon Ricotta Pancakes Fluffier?
To make Lemon Ricotta Pancakes fluffier, beat egg whites until stiff peaks form, then fold them into the pancake batter. This incorporates air and results in a lighter texture.
How Do I Prevent Lemon Ricotta Pancakes From Becoming Too Dense?
Prevent dense Lemon Ricotta Pancakes by not overmixing the batter. Gently fold in ingredients until just combined, leaving some lumps. This ensures a lighter, fluffier texture.
How Long Should I Let The Pancake Batter Sit Before Cooking?
Allow Lemon Ricotta Pancake batter to rest for about 10-15 minutes this resting time allows the ingredients to hydrate and results in fluffier pancakes.
How Do I Adjust The Sweetness Level In These Pancakes?
To adjust the sweetness of Lemon Ricotta Pancakes, you can increase or decrease the amount of sugar in the batter according to your preference. Add more for sweeter pancakes, or reduce for a milder sweetness.
Try More Bobby Flay Recipes:
Bobby Flay Lemon Ricotta Pancakes Nutrition Facts
Amount Per Serving
- Calories: Around 250
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 5g
- Protein: 10g
- Sodium: 300mg
Bobby Flay Lemon Ricotta Pancakes
Description
This lemon ricotta pancake recipe by Bobby Flay features common pantry items like all-purpose flour, ricotta cheese, eggs, and fresh lemon. With a prep time of 10 minutes and a cook time of 20 minutes, it yields 6 servings.
Ingredients
Instructions
- Heat a nonstick griddle. Mix flour, baking powder, nutmeg, salt, and sugar in a small bowl.
- In a big bowl, mix cheese, eggs, milk, lemon juice, and zest.
- Mix the flour mixture into the wet ingredients. Put butter on the hot griddle.
- Pour 1/4 cup of batter for each pancake and cook on both sides until light golden brown.
- Repeat until no batter is left.
- Put the lemon curd in a small saucepan and warm over low heat. Or, put it in a microwave on 50 percent power for 2 minutes, stirring after 1 minute.
- Pour some curd over the pancakes, add raspberries, and sprinkle with confectioners’ sugar.
Notes
- Use room temperature ricotta for smoother batter consistency.
Fold egg whites gently for fluffier pancakes, avoid overmixing.
Adjust lemon zest to taste, avoid overwhelming citrus flavor.
Ensure proper griddle temperature for even cooking, avoid burning.
