Is there anything better than waking up to the smell of pancakes?
When I was in London I was so happy to find Lemon Curd in a Windsor gift shop, but up until this recipe, I had never used it. I knew I would need it for something when I bought it, just didn't know what exactly. Then a light bulb went off in my head! I found this recipe by Bobby Flay and just had to make it! These are the lightest, fluffiest pancakes ever! I really think it's because of the cream cheese in them. The original recipe called for ricotta, but I had cream cheese in the fridge and subbed that to save money. Feel free to try this recipe with ricotta or cream cheese. It'll be delicious regardless because of that lemon zing!
Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup cream cheese
- 2 eggs
- 2/3 cup milk
- 1 lemon, zested and juiced
- Butter, for griddle
- 1 (11-ounce) jar prepared lemon curd
- Fresh blueberries, for garnish
- Confectioners' sugar, for garnish
- Preheat a nonstick griddle or skillet.
- 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 or nonstick spray. 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.
- 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 blueberries, and sprinkle with confectioners' sugar.