Ricotta Pancakes with Lemon Curd | DonalSkehan.com, A nice change from traditional pancakes.
  • breakfast

Ricotta Pancakes with Lemon Curd

August 03

An excellent moist pancake batter with attitude which can be paired with topping of your choice. You won’t go far wrong with a dollop of yoghurt, lemon curd and some fresh summer berries.


  • serves Serves 4
  • time 20 mins


  1. 1. To make the pancakes, beat the ricotta, buttermilk and egg yolks in a large bowl. Sift the flour, salt and baking powder into a separate bowl and then add to the ricotta mixture and beat until smooth.
  2. 2. Place the egg whites in a clean dry bowl and beat until stiff peaks form. Using a large metal spoon, fold half into the ricotta mixture to loosen the mix and then the rest.
  3. 3. Heat a large non-stick frying pan. Lightly grease with a small portion of the butter and drop two tablespoons per hotcake into the pan – don’t try to cook more than three in one batch.
  4. 4. Cook over a low to medium heat for 2 minutes or until golden, then turn over and cook for another minute or so until puffed up and golden. Keep warm on a baking tray in a low oven while you finish cooking the remainder.
  5. 5. Arrange the pancakes on warmed plates with the raspberries, blueberries, yoghurt and lemon curd.

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1 tbsp oil

250g ricotta

175ml buttermilk

4 eggs, separated

150g plain flour

Pinch salt

1 tsp baking powder

50g butter

75g raspberries

75g blueberries

150g natural yoghurt, to serve

Lemon curd, to serve

You'll Need

Large bowl

Medium bowl x 2



Metal spoon

Large frying pan

Baking tray