I love the fluffy texture and family enjoyed it as well.
I used Baker's lemon curd as I do not have home made lemon curd. Nevertheless, it is still yummy.
What you need:
113g all-purpose flour
1 tbsp baking powder
½ tsp ground nutmeg
¼ tsp salt
2 tbsp sugar
250g ricotta cheese
1 lemon, zested and juiced
Butter, for griddle
Preheat a nonstick flat pan.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
Add the wet mixture to the dry ingredients and whisk until just combined.
Brush the hot pan with butter.
For each pancake, I used a ice cream scoop and pour one scoop of the batter on the pan and cook on both sides until light golden brown. Repeat until no batter remains.
For the lemon curd sauce.
Put the required amount and add in one tbsp of water. Zap in the microwave for 30 sec. Stir and zap for another 30 sec.
Drizzle a few tablespoons of the curd over the pancakes. You can top with fresh fruits, and sprinkle with confectioners' sugar.
Source: Bobby Flay
Linking this post to Little Thumbs Up 'Lemons' hosted by Grace, Life can be simple.