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The Boston Globe

Food & dining

Recipe for lemon-ricotta pancakes

ELIZABETH Bomze FOR THE BOSTON GLOBE

Makes about 20 or enough to serve 6

Use high-quality whole-milk ricotta cheese without any gums or stabilizers. Sprinkle the hot pancakes with confectioners’ sugar and serve with lemon curd and fresh berries.

cups flour
2teaspoons baking powder
1teaspoon nutmeg
½teaspoon salt
2tablespoons granulated sugar
2cups whole-milk ricotta
4eggs
1cups whole milk
Grated rind and juice of
2 lemons
3tablespoons butter
Confectioners’ sugar (for sprinkling)
1cup lemon curd (for
serving)
1pint blueberries or other fresh fruit (for serving)

1. In a large bowl, whisk together flour, baking powder, nutmeg, salt, and granulated sugar.

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2. In another bowl, whisk together the ricotta, eggs, milk, and lemon rind and juice. Add the ricotta mixture to the flour mixture and stir just until smooth.

3. In a large nonstick skillet over medium-high heat, melt 1 tablespoon of the butter. Use a ¼-cup measure to pour batter into the pan. Cook pancakes for 2 minutes or until the undersides are golden. Turn and cook 1 minute more or until the undersides are golden. Remove from the pan and keep warm. Use the remaining 2 tablespoons butter to cook the remaining batter in 2 batches.

4. Divide the pancakes among 6 plates. Sprinkle with confectioners’ sugar, and add lemon curd and fruit to each plate.  Adapted from State Road restaurant

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