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Lemon-Ricotta Pancakes
Lemon-Ricotta Pancakes

Lately we’ve witnessed the rise of the “mancake,” a plate-size pancake that could feed us and five of our friends. So we were pleased to discover an alternative in these light, perfectly sized pancakes from New York City’s Sugar and Plumm. At the new boutique bistro and bakery, chef Steven Ferdinand folds ricotta into the batter to lend his pancakes a fluffy texture and slightly savory note. Topped with lemon curd and fresh berries, these pancakes are a delicious and dainty option for your next girls-only brunch.

Makes 4 to 6 servings (about 12 pancakes)

¾ cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 cup reduced-fat ricotta cheese

2 eggs

⅔ cup buttermilk

Zest and juice of 1 lemon (about 2 teaspoons zest and 3 tablespoons lemon juice)

¼ cup prepared lemon curd, for garnish

Fresh berries, for garnish

Baby basil leaves or thinly sliced basil, for garnish (optional)

Confectioners’ sugar, for garnish

1. Preheat the oven to 200˚. In a small bowl, whisk the flour with the sugar and baking powder. Set aside.

2. In a large bowl, whisk the ricotta with the eggs, buttermilk, lemon zest and lemon juice until just combined. Whisk in the flour mixture until just combined. Set aside.

3. Place a griddle or nonstick skillet over medium heat and coat with nonstick cooking spray. Working in batches, pour ¼ cup portions of the batter onto the griddle and cook until the pancakes are golden brown, about 1 to 2 minutes per side. Transfer the pancakes to a baking sheet and place in the oven to keep warm.

4. To serve, place 2 or 3 pancakes on each plate and garnish with lemon curd, fresh berries, basil leaves and confectioners' sugar.

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