Ricotta Pancakes with Lemon Curd and Pistachios
Highlighted under: Deluxe Baking Inspirations
Delight in the fluffy texture of these ricotta pancakes, paired with tangy lemon curd and crunchy pistachios for a breakfast that feels like a treat.
These Ricotta Pancakes are a perfect blend of creamy ricotta and zesty lemon, providing a deliciously light and fluffy breakfast option. Topped with homemade lemon curd and sprinkled with crunchy pistachios, they are sure to impress anyone at your breakfast table.
Why You'll Love This Recipe
- Fluffy and moist pancakes thanks to the ricotta
- Tangy lemon curd that adds a refreshing bite
- Crunchy pistachios for a delightful texture contrast
The Perfect Weekend Breakfast
Start your weekend mornings on a delightful note with these Ricotta Pancakes. Their fluffy texture and rich flavor make them a decadent breakfast option that is sure to please the whole family. Pairing them with tangy lemon curd elevates the experience, making it feel like a special occasion. Whether you're hosting brunch or simply treating yourself, these pancakes will make your morning feel extraordinary.
The combination of ricotta cheese and eggs creates a light and airy pancake that practically melts in your mouth. Unlike traditional pancakes, these ricotta pancakes are rich in flavor and moisture, ensuring that each bite is satisfying. They are not only delicious but also easy to prepare, making them a fantastic option for both novice and experienced cooks alike.
The Magic of Lemon Curd
Lemon curd is a classic accompaniment that adds a refreshing zing to these pancakes. Made with fresh lemon juice and zest, it brings a bright, citrusy flavor that balances perfectly with the richness of the ricotta. The curd is simple to make and can be prepared in advance, allowing you to enjoy a stress-free breakfast experience. Plus, it’s versatile enough to be used on toast, in pastries, or as a dessert topping.
The process of making lemon curd involves gently cooking the ingredients to create a smooth, creamy consistency. The addition of butter ensures a luscious texture, while the sugar balances the tartness of the lemons. This homemade lemon curd will quickly become a staple in your kitchen, ready to elevate countless dishes beyond just pancakes.
A Crunchy Finish with Pistachios
To add that extra layer of texture, we top our ricotta pancakes with chopped pistachios. Their nutty flavor and delightful crunch complement the softness of the pancakes and the smoothness of the lemon curd. Pistachios are not only delicious but also packed with nutrients, making them a healthy addition to your breakfast.
Feel free to experiment with other nuts or toppings if you're looking to switch things up. Sliced almonds or walnuts can also work beautifully. However, the unique taste of pistachios truly shines through and enhances the overall experience of this dish, creating a perfect harmony of flavors and textures.
Ingredients
For the Pancakes
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Butter, for cooking
For the Lemon Curd
- 1/2 cup fresh lemon juice
- 1/4 cup sugar
- 3 large eggs
- 1/4 cup unsalted butter, cubed
- Zest of 1 lemon
For Garnish
- Chopped pistachios
- Fresh mint leaves (optional)
Enjoy your delicious Ricotta Pancakes with a drizzle of lemon curd and a sprinkle of pistachios!
Instructions
Make the Lemon Curd
In a saucepan, combine lemon juice, sugar, and eggs. Whisk over medium heat until thickened, about 10 minutes. Remove from heat and stir in butter and lemon zest. Let cool.
Prepare the Pancake Batter
In a bowl, mix ricotta, eggs, milk, and vanilla. In another bowl, whisk flour, sugar, baking powder, and salt. Combine both mixtures until just blended.
Cook the Pancakes
Heat butter in a skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
Serve
Stack pancakes on a plate, top with lemon curd, and sprinkle with chopped pistachios. Garnish with fresh mint if desired.
Storing Leftovers
If you happen to have leftover pancakes, don't worry! These ricotta pancakes store wonderfully in the refrigerator. Simply place them in an airtight container and they will stay fresh for up to three days. When you're ready to enjoy them again, just reheat in a skillet over low heat or pop them in the toaster for a quick warm-up.
The lemon curd can also be stored in the fridge for up to a week. Just be sure to keep it in a sealed jar or container to maintain its freshness. This makes it easy to whip up a quick breakfast or snack with minimal effort.
Serving Suggestions
While these ricotta pancakes are delicious on their own, feel free to get creative with toppings. Fresh berries, such as blueberries or strawberries, add a pop of color and additional flavor. A drizzle of maple syrup can also sweeten the dish to your liking, making it even more indulgent.
For a more decadent treat, consider adding a dollop of whipped cream alongside the lemon curd. This creates a luxurious breakfast that feels like dessert. With so many options, you can customize your pancakes to suit your taste or the occasion.
Nutritional Benefits
Ricotta cheese serves as a fantastic source of protein and calcium, making these pancakes not just a treat but also a nutritious option to start your day. The addition of eggs contributes to the protein content, helping keep you full and satisfied throughout the morning.
Pistachios are also a powerhouse of nutrients, rich in healthy fats, fiber, and antioxidants. Including them in your breakfast adds a satisfying crunch while promoting heart health. Coupled with the vitamins from fresh lemon juice, this dish is both delicious and nourishing.
Questions About Recipes
→ Can I make these pancakes ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours. Just give it a good stir before cooking.
→ Can I substitute ricotta with another cheese?
Mascarpone or cottage cheese can be used as alternatives, but the texture and flavor may vary.
→ How do I store leftover pancakes?
Store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave before serving.
→ Is the lemon curd necessary?
While the lemon curd adds a delicious tang, you can serve the pancakes with syrup or fresh fruit if preferred.
Ricotta Pancakes with Lemon Curd and Pistachios
Delight in the fluffy texture of these ricotta pancakes, paired with tangy lemon curd and crunchy pistachios for a breakfast that feels like a treat.
Created by: Emma
Recipe Type: Deluxe Baking Inspirations
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Pancakes
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Butter, for cooking
For the Lemon Curd
- 1/2 cup fresh lemon juice
- 1/4 cup sugar
- 3 large eggs
- 1/4 cup unsalted butter, cubed
- Zest of 1 lemon
For Garnish
- Chopped pistachios
- Fresh mint leaves (optional)
How-To Steps
In a saucepan, combine lemon juice, sugar, and eggs. Whisk over medium heat until thickened, about 10 minutes. Remove from heat and stir in butter and lemon zest. Let cool.
In a bowl, mix ricotta, eggs, milk, and vanilla. In another bowl, whisk flour, sugar, baking powder, and salt. Combine both mixtures until just blended.
Heat butter in a skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.
Stack pancakes on a plate, top with lemon curd, and sprinkle with chopped pistachios. Garnish with fresh mint if desired.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g