Lemon-Ricotta Pancakes with Lemon Curd

1/4 cup unsalted butter

1 cup milk

1 1/4 cup flour

1 1/2 teaspoon baking powder

1 teaspoon fine sea salt, divided

3 eggs, separated

2 tablespoons sugar, divided

Zest of 2 lemons

1 teaspoon vanilla

3/4 cup ricotta, at room temperature

Butter or oil for skillet

Fresh blueberries, confectioner’s sugar, and lemon curd, to serve

Combine milk and butter in a small saucepan placed over medium heat and allow butter to completely melt; remove from heat.  (Alternatively, microwave in 30-second increments until butter has melted, and set aside.)

In a small bowl, sift together the flour, baking powder, and 1/2 teaspoon of the salt.  

In a medium bowl, whisk together the egg yolks, 1 tablespoon sugar, lemon zest, and vanilla.  Pour a little of the hot milk mixture into the egg mixture, whisking continuously, to temper.  Slowly pour in the remainder of the milk, whisking until completely incorporated.  Add the flour mixture and whisk just to combine, but ensuring the batter is smooth; set aside.

Place the egg whites in the bowl of a mixer fitted with the whisk attachment (or in a large bowl to whisk by hand).  Whisk until they start to become solid white and foamy, then add in the remaining 1 tablespoon sugar and 1/2 teaspoon salt.  Whisk on high until soft peaks form.

Add the whipped egg whites to the batter and gently fold in with a rubber spatula.  Add the ricotta and continue to fold in until mostly incorporated, but with some pieces of ricotta throughout.

Heat a large skillet over medium heat and coat with butter or oil.  Pour about 1/4 cup of the batter onto the hot pan for each pancake.  Cook until golden brown and bubbles begin to form and pop on top; flip and cook for 2-3 minutes longer.

Serve with warm lemon curd, fresh blueberries, a dusting of powdered sugar.

Serves 4-6.

From Locanda Verde restaurant, via Juniper Fancy blog

Lemon Curd (makes 1 cup)

3 tablespoons unsalted butter, softened

1/2 cup sugar

1 egg

1 egg yolk

Juice of 2 lemons (or generous 5 tablespoons)

Zest of 1/2 lemon

Using either a hand mixer or stand mixer, beat together the butter and sugar until well-combined and light.  Add in egg and yolk and beat for 1 minute.  Mix in the lemon juice to combine; this will make the mixture look curdled but it will smooth out later.  Place mixture in a small saucepan over low heat and stir until smooth.

Increase the heat to medium, stirring continuously as it cooks and thickens, until the mixture is bright yellow, thick enough that a swipe of your finger leaves a solid line on the back of the spoon, and thermometer reads about 170 degrees.

Remove from heat and stir in the zest.  Transfer to a bowl to use right away.  If keeping for a later use, transfer to a container with a tight-fitting lid, allow to cool slightly, then press a piece of plastic wrap right down onto the curd to prevent a layer of film from forming.  Put the lid on and refrigerate for up to a week.