1 1⁄2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon fresh ground nutmeg
1⁄2 teaspoon salt
1⁄4 cup sugar
2 cups skim ricotta cheese
1 1⁄3 cups whole milk
2 lemons, zested and juiced
Butter, for skillet
Lemon Curd (recipe below)
Fresh berries (optional garnish)
Powdered sugar (optional garnish)
1 Egg yolk
1 cup granulated sugar
1 stick of butter, cubed
1 tablespoon lemon zest
3 fl. ounces of lemon juice
Prepare oven according to Mugnaini’s Low Roasting Environment, 450 – 550˚F
Preheat your oven to a low roasting environment. Mix together flour, baking powder, nutmeg, salt and sugar in one bowl and set aside.
In another bowl, whisk the eggs, milk, lemon juice, zest and cheese. Whisk the dry ingredients into the wet ingredients and be careful not to over mix.
Place cast iron skillet into oven and preheat for about 5 minutes.
Brush the pan with butter. Each pancake should be about 1/3 cup of batter. Once the batter is in the skillet, place it back into oven until the sides are crispy and the center shows some bubbles (about 2 minutes). Flip pancake and finish cooking (about 1 minute).
Once pancakes are finished, drizzle with fresh lemon curd and finish with fresh berries and powdered sugar.
Yield: about 2 cups / Time: 30 minutes
Whisk all ingredients together in a medium size metal or glass bowl. Place bowl over a pot of simmering water and whisk the mixture as it cooks and thickens over the water. This will take about 15 – 20 minutes. Strain the curd through a fine mesh strainer and serve warm over pancakes.