Bobby Flay Lemon Ricotta Pancakes

Bobby Flay’s Lemon Ricotta Pancakes are made with flour, baking powder, nutmeg, salt, sugar, ricotta cheese, eggs, milk, and lemon and topped with lemon curd, raspberries, confectioners’ sugar, creating a delicious treat that’s ready in just 30 minutes!

Try More Bobby Flay Recipe:

• Bobby Flay Throwdown Pumpkin Pie
• Bobby Flay Chocolate Mousse
• Bobby Flay Salted Caramel Sauce

🤎 Why You’ll Love This Lemon Ricotta Pancakes Recipe:

• Tangy Twist: The lemon zest and juice add a refreshing zing to traditional pancakes.
• Creamy Texture: Ricotta cheese creates a moist and tender pancake.
• Easy Preparation: Simple ingredients and straightforward instructions make this recipe perfect for busy mornings.
• Versatile: These pancakes are a crowd-pleaser for breakfast or brunch gatherings.

❓ What Is Bobby Flay’s Lemon Ricotta Pancakes Recipe?

Bobby Flay’s Lemon Ricotta Pancakes recipe combines flour, baking powder, nutmeg, salt, sugar, ricotta cheese, eggs, milk, and lemon in a fluffy batter, cooked until golden brown, and topped with warm lemon curd, fresh raspberries, and sprinkled with confectioners’ sugar.

🥚 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 of prepared lemon curd
• Fresh raspberries, for garnish
• Confectioners’ sugar, for garnish

🥞 How To Make Bobby Flay Lemon Ricotta Pancakes

1. Set a nonstick griddle to high heat.
2. In a small bowl, mix the flour, baking soda, nutmeg, salt, and sugar. In a large bowl, whisk together the milk, eggs, lemon juice, and zest.
3. Add the flour mixture to the wet ingredients and mix them just until they are mixed. Spread butter on a hot griddle.
4. Pour about 1/4 cup of batter onto the griddle for every pancake, and cook until lightly golden brown on both sides. Continue until there is no more batter.
5. Pour the lemon curd into a small saucepan and warm it up over low heat. Alternatively, take off the lid and heat in a microwave on half-power for 2 minutes, stopping for 1 minute to mix the curd.
6. Top each pancake with a few tablespoons of curd, then garnish with fresh raspberries and confectioners’ sugar.

💭 Recipe Tips

• Avoid Overmixing: Stir the batter until just combined to ensure light and fluffy pancakes.
• Perfect Consistency: Adjust the batter thickness with additional milk if needed for the desired pancake texture.
• Even Cooking: Preheat the griddle thoroughly and use butter for a golden brown finish.
• Serve Warm: Enjoy these pancakes fresh off the griddle for the best flavor and texture.

🍳 What To Serve With Lemon Ricotta Pancakes?

Serve Lemon Ricotta Pancakes with scrambled eggs, blueberry jam, poached pears, cranberry sauce, sausage and potatoes, omelet, maple syrup, apple chips, chocolate fondue, toffee sauce, and chilled mixed fruits.

🎚 How To Store Leftovers Lemon Ricotta Pancakes?

• In The Fridge: Store leftover lemon ricotta pancakes in an airtight container for up to a week.
• In The Freezer: Freeze leftover lemon ricotta pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.

🥵 How To Reheat Leftovers Lemon Ricotta Pancakes?

• On The Stove: Reheat leftover lemon ricotta pancakes in a skillet over low heat until warmed through, about 1 to 2 minutes per side.
• In The Microwave: Place leftover lemon ricotta pancakes on a microwave-safe plate and heat on high power for 1 to 1½ minutes or until warm.

FAQs

Try More Bobby Flay Recipe:

• Bobby Flay Grilled Peaches
• Bobby Flay Apple Pie
• Bobby Flay Carrot Cake

Bobby Flay Lemon Ricotta Pancakes Nutrition Facts

Amount Per Serving

• Calories 177
• Total Fats 5g
• Saturated Fats 2g
• Trans fats 0g
• Cholesterol 74mg
• Sodium 567mg
• Potassium 110mg
• Carbs 26g
• Net carbs 25g
• Fiber 0.4g
• Sugar 6g
• Protein 8g