Before we moved back to New Mexico, Joe and I had one last breakfast at “First Watch”, one of our favorites. They serve breakfast and lunch and we always have a hard time deciding because everything on their menu sounds and tastes so good. Occasionally they add a few seasonal items to the menu that is served for a short period of time. This was one of them. I have always been a fan of lemon and strawberries and these toppers take the cake . . . or should I say pancake! Usually I go for something savory like a benedict or toasted sandwich with fruit on the side but on this day I was craving something sweeter. And while the strawberries were perfectly sweet, the lemon curd was quite tart. Maple syrup was on the table but after the first bite there was no need to add anything more. The pancakes were light and slightly creamy like a dutch baby, with a crispy outer crust. When I taste a dish this delicious I usually write it down with notes as to the ingredients, taste, and texture for future reference. It’s taken me awhile to recreate this one but it was well worth the wait!
These pics and instructions for the lemon curd are from my post Angel Food Cake with Lemon Curd and Fresh Berries. I felt it would be helpful to show how to make the curd ahead of time. The curd can be refrigerated and kept for up to 2 weeks. You’ll need 6 egg yolks, 5 – 6 large lemons, enough to make 3/4 cup lemon juice, zest from 2 lemons, 1 1/4 cups Sugar and 6 tablespoons of unsalted butter, chilled.
First whisk the egg yolks in a medium bowl and add the sugar.
Whisk the two together until the mixture becomes smooth.
Transfer to a heavy bottomed saucepan and heat over medium heat.
Bring mixture just to a simmer, turn down the heat and continue stirring 15 – 20 minutes until the mixture thickens and coats the back of a wooden spoon.
Remove from heat and begin adding the chilled butter 1 tablespoon at a time until melted. Let the curd cool to room temperature, pour into a container with a lid and refrigerate until ready to use. Store in refrigerator up to 2 weeks.
Now for the ricotta pancakes. You will need 3 bowls filled with ingredients that will be mixed up in a particular order to achieve the perfect ricotta pancake. First for the wet ingredients you will need whole fat ricotta, buttermilk and 2 egg yolks. For the dry ingredients you will need flour, sugar, baking powder and salt. Save the egg whites and whip them up in a separate mixing bowl until they are frothy and hold soft peaks.
Whisk together the wet ingredients until it is creamy. The mixture will be thicker than your normal pancake batter.
Add about half of your dry ingredients and fold into the batter. When mixed in, stir in the rest of the dry ingredients until well combined.
Now it’s time to add the egg whites.
Don’t over stir the batter, rather fold the egg whites in until it is well combined and has a frothy texture.
Heat a griddle over medium heat. Take a stick of butter and rub over the area where you plan to pour the batter. Pour approximately 1/3 cup of batter onto the griddle. You may have to spread it out a bit as it is quite thick. Also make sure the heat is adjusted to cook a bit longer as the batter will take longer to bubble up. When air bubbles appear on top and the pancake has browned on the bottom, turn the pancake over to cook on the other side for an additional minute or two until it has sufficiently browned.
Stack your pancakes on a warming plate as you make more.
Spoon lemon curd over pancakes along with sliced strawberries. Add a few extra for garnish.
Ricotta Pancakes with Lemon Curd and Strawberries
1 cup Whole Fat Ricotta
3/4 cup Buttermilk
2 Eggs, separated
1 cup All Purpose Flour
4 tablespoons Sugar
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
Lemon Curd, recipe follows
Strawberries, rinsed and sliced
Add a sprinkle of sugar over the strawberries to draw out their juice. Will make for a juicier and slightly sweeter topping.
To make pancakes: In a medium bowl, combine ricotta, buttermilk and 2 egg yolks. Whisk until until mixture is smooth and creamy. In another bowl combine the dry ingredients of flour, sugar, baking powder and salt. Pour about half of the dry ingredients into the ricotta mixture. Fold in and mix until well combined, then add the rest of the dry mix and blend until all the flour mix has been incorporated into the batter. Use a hand mixer to whip the egg whites until they form soft peaks. Fold the egg whites into the ricotta batter until well mixed. It should resemble a frothy texture.
Heat a griddle over medium heat. Take a stick of butter and rub on the griddle where you plan to pour the batter. Pour approximately 1/3 cup of batter over the buttered areas of the griddle. The batter will be thick and you may need to spread it out a bit. Let cook until batter begins to bubble and brown on the bottom. Flip pancake and cook the other side until it has browned, approximately 1 – 2 minutes.
Stack pancakes on a warming plate and continue cooking the remaining pancakes.
Serve with lemon curd and sliced strawberries.
Makes 10 pancakes.
6 Egg Yolks
5 – 6 Fresh Lemons
1 1/4 cups Sugar
6 tablespoons Unsalted Butter, chilled
Zest 2 tablespoons and juice enough lemons to make 3/4 cup juice. In a medium mixing bowl, whisk the egg yolks. Pour the sugar into the yolks as you whisk. Continue until the mixture becomes smooth. Pour in the lemon juice and zest. Stir to combine. Transfer to a saucepan over medium heat. Bring mixture just to a simmer, turn down the heat and continue stirring 15 – 20 minutes until the mixture thickens and coats the back of a wooden spoon. Remove from heat and pour into a bowl. Begin stirring in pats of butter, 1 tablespoon at a time until melted. Let curd cool to room temperature. Pour into a container with a lid and refrigerate up to 2 weeks.
Makes about 2 1/2 cups.
6 thoughts on “Ricotta Pancakes with Lemon Curd and Strawberries”
Looks like we were both craving pancakes this week. 🙂 Love these ricotta pancakes and the lemon curd is such a great complement. I could put lemon curd on everything but never thought of putting it on pancakes. Great pancakes!
Yes, great minds think alike! We both had some good pancakes. These pancakes brought back memories of our last days in KC, we tried to take in all the things we would miss. I was especially fond of these pancakes from “First Watch”. We did find a breakfast/lunch place here in Albuquerque called “The Egg and I” near Menaul and Louisiana. It’s about as close to “First Watch” as anything we’ve found so far. If you haven’t tried it, I think you would like it.
These were incredible!!!! So similar to my favorite dish at First Watch. We added blueberries to the batter, and they were delicious. Our buttermilk turned out to be bad, so we ended up subbing it for 1 cup of cashew milk + 1 tablespoon vinegar (let sit for 5 minutes before mixing into the batter). They turned out great! Thanks so much for this recipe.
Thank you Brooke for your kind comments! It’s so nice to hear that you enjoyed the pancakes. You made a great substitution for the buttermilk. Sometimes those experiments turn out better than expected! Oh, how I miss First Watch, we don’t have one here in Albuquerque, but we visit Kansas twice a year so maybe we’ll have a chance to go again.
These are awesome! Light, fluffy & yet creamy texture! We are waiting for our First Watch to open in Gulf Breeze FL💕
I know you will enjoy having a First Watch, they have a wonderful menu! We don’t have one here in NM but I still remember those pancakes. I’ll probably make a batch of Ricotta Pancakes soon with strawberry season coming up. Thanks for the kind comments!