Weekend Recipe – Ricotta Pancake Sandwiches filled with Lemon Curd and Blueberries

Pancakes. I love them. So. Much.

They’re the perfect weekend treat and today I’m sharing my twist on the ricotta pancake. A more moist and spongey middle differentiates these from the American style pancake. I also found that the addition of the Ricotta made them more filling, so I ate just two instead of my usual stack of 5! When my lovely friend sarah joined me recently to trest the recipe I served them as pancake sandwiches, filled with delicious tangy lemon curd and blueberries. I really hope that you try this recipe and I would love to hear your thoughts and feedback if so! 🙂

ricotta pancakes

Ricotta Pancake Sandwiches with Lemon Curd and Blueberries

This recipe should make about 8 individual pancakes so you should have enough for 4 sandwiches

Lemon curd ingredients

80g caster sugar
40g unsalted butter
finely grated zest and juice of 1 lemon
1 egg and 1 egg yoke

Begin by beating the egg and egg yoke thoroughly and set aside. Put the caster sugar, butter, lemon zest and lemon juice over a low heat to melt the butter.

Take off the heat and stir to help cool down the mixture for a few minutes before you add in the well beaten egg. This is help prevent the egg from scrambling. Add the egg and mix in well with a spoon and return the pan to a low heat. Continue to stir until the mixture thickens enough to coat the back of the spoon.

Ricotta  Pancake Ingredients

250g Ricotta
180ml milk
3 eggs separated
150g flour
Pinch of salt
1 teaspoon baking powder
2 tablespoons of caster sugar
150g blueberries
Butter for frying
150ml Whipping cream and 2 table spoons of icing sugar along with some lemon zest for the topping

Sieve the dry ingredients – plain flour, caster sugar, salt and baking powder – into a small bowl and set aside.

Pop the egg whites into a spotlessly clean bowl and whisk until the egg whites form stiff peaks and set aside. Put the ricotta into a large bowl and break it up by mashing it roughly with a spoon.

Add in the milk and the 3 egg yokes and mix with an electric hand mixer for 30 seconds on a low speed to combine these ingredients and take out most of the lumps.

Add in the dry ingredients and continue to mix for a minute or so until you have a smooth batter.

Use a metal serving spoon to fold the egg whites to the batter. Begin with mixing in a spoon of the egg whites to loosen up the mixture.

Next add half of the egg whites and carefully fold into the batter. You want to keep as much air in the batter as possible so that you have a wonderfully light batter.

Carefully fold in the remaining egg whites to the batter.

To make the pancakes, melt a knob of unsalted butter in a nonstick frying pan over a medium-high heat. Continue to use the metal serving spoon to add one spoon of the batter to frying pan. The consistancy of the batter will be  fluffy rather than fluid after adding in the egg whites Even it out a little if the top looks uneven. Dot 5 or 6 blueberries on top of the batter. Cook on each side for a minute to a minute and a half until golden brown.

To assemble the pancakes allow two per person. Place one pancake on a place and spread a spoon of lemon curd on top. Next put a handful of fresh blueberries on the lemon curd before placing another pancake on top. For the topping whisk up the cream and icing sugar until you get soft peaks. Dollop a spoon of cream on top of your pancake sandwich and garnish with some grated lemon zest to finish.

Tip: If you have some lemon curd left over you can mix some into buttercream icing instead of vanilla to give a sponge cake or cupcakes a delicious lemon flavoured icing.

Happy baking!

M x

p.s have you tried out last weeks recipe yet? Theres still time to get figgy with it! 🙂

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