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    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.

    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.

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    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.

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    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