Ricotta poppy seed pancakes with lemon curd

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Is there anything better than pancakes for brunch? I’m sure you’ll love these ricotta poppy seed pancakes with lemon curd on your brunch table! The ricotta poppy seed pancakes are nice and airy and the lemon curd adds a nice sour zing to it. On this page I’m sharing the recipe for ricotta poppy seed pancakes with lemon curd.

Ricotta Pancakes

Did you ever use ricotta in your pancakes before? It’s a bit of a food hack. Not many people have ever used ricotta in their pancake batter, but once you’ve tried it you’ll do it more often for sure. The ricotta makes the pancakes thick and airy. So if you like to make fluffy and high pancakes instead of flat ones, you definitely want to give this a try!
A golden combination is ricotta pancakes with lemon. So I’ve added a bit of lemon juice to this pancake batter and I’ve served the ricotta poppyseed pancakes with lemon curd.

Lemon Curd

Do you ever have lemon curd or any other fruit curd at home? Fruit curd is a spread made from fruits like lemon or orange. It’s made by cooking beaten egg yolks, sugar, fruit juice and zest together. Most people will know lemon curd from when they had scones at a high tea. Scones and lemon curd is a very popular combination. But I like the refreshing taste of lemon curd with many other dishes too. Fruit curd goes great with waffles, toast, muffins and cakes. And as you can see here, with pancakes!
Scroll down for my recipe of ricotta poppy seed pancakes with lemon curd.

Recipe ricotta poppy seed pancakes with lemon curd

Ingredients (for 15 pancakes):
200 grams flour
45 grams sugar
2 teaspoons baking powder
a sniff of baking soda
250 ml milk
180 grams ricotta
3 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon poppy seeds
2 tablespoons butter, room temperature. Plus extra for cooking
Lemon curd

Whisk the flour, sugar, baking powder and baking soda in a large bowl until mixed. In a separate bowl, combine the milk, ricotta, eggs, vanilla extract and lemon juice. Make a well in the middle of the flour mixture and pour in the milk mixture. Blend until combined, it’s okay if it’s still a bit lumpy. Spoon in the butter and the poppy seeds.Whisk until combined.
Warm some butter or coconut oil in a frying pan and use a sauce spoon to make even scoops of the batter. You can keep the pancakes that are ready warm in an oven at 100°C.
Make a pile of the pancakes, spread lemon curd on every 3rd pancake and on top of the stack.

You might also like my recipe for Sugar Bread French Toast.

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