Paul and Pancakes

At a young age, I became a huge fan of the Beatles. Their albums were some of the first CD’s I ever owned. I remember sitting in my room as a kid, singing along to their catchy tunes, while Beatles posters adorned my walls. I never pondered what it was about their music that spoke to me, but to this day, their songs still strike the proverbial feel-good cord inside. That’s why I jumped at the opportunity to see Paul McCartney in concert this past Sunday. If there was ever a question as to how the old Beatle would perform at the ripe age of 70, let’s just say, he’s still got it! The concert was incredible and I was completely awestruck by the legend that is Paul McCartney. Between “Eleanor Rigby”, “Hey Jude” and an encore of “Yesterday”, I felt it was a once in a lifetime moment to hear these songs live.

With the 1st birthday and the concert, I should have known it was going to be a great day since it started with Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries. It was a special breakfast reserved for weekend brunches. The lemon zest, ricotta, and fresh fruit, meant these pancakes were anything but run-of-the-mill. Although I’m a syrup girl, the lemon curd was a delicious departure from the norm.

I’m still singing the songs from Sunday in my head and thinking about how tasty the pancakes were. What a day!

Lemon Ricotta Pancakes with Lemon Curd and Raspberries

Source: Slightly adapted from Bobby Flay

What You Need

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 1 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • Fresh raspberries, for garnish
  • Confectioners' sugar, for garnish

What To Do

  1. Preheat a nonstick griddle.
  2. 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. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  3. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.


The original recipe called for less milk, but the batter was too thick. I gradually added more milk until it became the right consistency. Be careful not to over-mix.
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