Recipe: Blueberry Ricotta Pancakes with Lemon Curd

It’s no secret that we love pancakes and one of our favorite restaurants back in the day to bRUNch at in Denver, Quality Italian, had these blueberry lemon ricotta pancakes that were just to die for. Back in 2017, they even brought them to The bRUNch Run for everyone to enjoy. 


In honor of this year’s bRUNch Run’s medal theme and the amazing Emma Coburn getting ready to crush the Olympics, we had to share one of our favorite pancake recipes from Emma’s cookbook, “The Runner’s Kitchen.” 


Blueberry Ricotta Pancakes with Lemon Curd

Makes 4 servings | Serving size 2 pancakes + 1 tbsp lemon curd

Prep time 15 minutes | Cook time 20 minutes


Ingredients

1 cup all-purpose flour or flour of your choice

2 tsp baking powder

1 tsp ground nutmeg

¼ tsp salt

2 tbsp granulated sugar

1 cup whole milk ricotta cheese, at room temperature

2 eggs

⅔ cup milk

1 tbsp vegetable oil, plus more for the skillet

1 cup blueberries


For the lemon curd

½ cup granulated sugar

3 eggs

6 tbsp butter

Zest and juice of 2 lemons


Directions

  1. In a large bowl, combine the flour, baking powder, nutmeg, salt and sugar. In a separate bowl, combine the ricotta, eggs, milk and oil. 
  2. Gradually stir in the wet ingredients into the dry mixture until just combined. Gently stir in the blueberries. Mix thoroughly, and let rest for at least 5 minutes. 
  3. While the batter rests, prepare the lemon curd. In a small saucepan, combine the sugar, eggs and butter, and cook over medium heat for 1 to 2 minutes. Add the lemon juice and zest, and cook for 8 more minutes, stirring frequently, until the curd begins to thicken. Remove from the heat and strain the curd through a mesh strainer to remove any larger chunks of lemon zest.
  4. Heat a large skillet over medium heat, and coat with vegetable oil. Add ½ cup batter to the skillet for each pancake. Cook for 2 minutes or until bubbles on the top of each pancake form and start to burst. Flip and cook the opposite side for 2 minutes. Continue making pancakes until all the batter is gone. Serve warm with a dollop of lemon curd and enjoy!

Check out this recipe on page 48 in “The Runner’s Kitchen” by Emma Coburn. There are so many delicious, stamina-building, energy-boosting recipes for you to enjoy.  



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