Meyer Lemon Pancakes & Curd
~ Mary ~
Here’s an Easter treat to please young and old alike! You might recognize the place setting from a facebook post a few months back. The cute little nugget in the photo is our God child ‘Smidge’, we don’t see her (or her parents) often enough.
I was a little reluctant when I saw that the pancakes used 2 tablespoons of baking powder, but rest assured, it worked out wonderfully. These were rated toward the top of the pancake list by all of us, and there have been several pancakes over the past couple years, on our visits to see Smidge. John wanted to always have the “Steak of Pancake” aka Harvest Pancakes, but we’ve finally convinced him, that there are other types that are up to the breakfast challenge.
Meyer Lemon Curd
In a small sauce pan combine:
Squeeze 3-4 Meyer Lemons to get 3/4 Cups Lemon Juice
or 1/2 Cup regular Lemon Juice and 1/4 Cup Orange Juice
1/4 Cup Butter
1/2 Cup Sugar
2 Tbsp Cream or Whole Milk
4 Eggs lightly beaten
Cook and whisk constantly over medium heat until thick.
Strain through a fine mesh sieve. Chill until you’re ready to use, then heat slightly to pour over pancakes.
Lemon Ricotta Pancakes
In a medium bowl combine dry ingredients, then set aside:
1 1/2 Cups Flour
2 Tbsp (YES, TABLESPOONS!) Baking Powder
1/2 tsp Salt
In another bowl combine wet ingredients:
2 Cups Ricotta
1/4 Cup Sugar
1 1/3 Cups Milk
1/2 Cup Meyer Lemon Juice or regular and some orange
Zest of 2 Meyer Lemons
Whisk well, then combine with dry ingredients. Do not over-mix the dry and wet ingredients, a few lumps ar okay. Heat a non-stick griddle and measure out 1/4 cup of batter, wait to flip until the bubbles ont the outer edge of the pancakes stay open. Serve with warmed Meyer Lemon Curd.