(Liz Lippman)
Pancakes have always been a favorite of mine, something I couldn't get enough of as a child. These particular pancakes are a hybrid of two significant food memories. Topped with fresh berry compote, powdered sugar and accompanied by house made lemon curd and Vermont maple syrup the flavor profile is reminiscent of cookies made by my grandmother.
Cook Time:10 min
Prep Time:10 min
Total Time:20 min
Servings: 2
Ingredients:
3/4 cup all-purpose flour
1 tablespoon baking powder
2 tablespoon sugar
1 cup ricotta cheese
2 eggs
2/3 cup buttermilk
1 Lemon, zested and juiced
Butter, for griddle
1/4 cup prepared lemon curd
Fresh strawberries, blueberries raspberries and blackberries for garnish
Confectioners' sugar, for garnish
Baby basil, for garnish
Preparation:
Preheat a nonstick griddle.
Combine flour, baking powder, salt, and sugar in a small bowl.
Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter.
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.
Repeat until no batter remains.
Top with fresh berries, baby basil and sprinkle with confectioners' sugar.
Drizzle a few tablespoons of the lemon curd over the pancakes or serve on the side.
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