Lemon Poppy Seed & Ricotta Pancakes with Lemon Curd

Makes 8 (3-inch) pancakes

• 1 cup whole-milk ricotta
• 1 egg
• ½ cup milk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• ¼ cup sugar
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon poppy seeds
• ¼ teaspoon salt
• Lemon curd (recipe to follow)
• Powdered sugar, as needed for dusting

Lemon Curd

• 4 large egg yolks
• 4 fluid ounces lemon juice ½ cup sugar
• 4 tablespoons butter

Mix ricotta, 1 whole egg, milk, lemon juice, vanilla, and sugar. Whip at high speed for 1 minute.

In a separate bowl, combine flour, baking soda, poppy seeds, and salt then pour over the ricotta mixture, mixing on low speed until just combined.

Heat a skillet over moderate heat. Coat with butter and pour the batter into the skillet to make a pancake 3 inches in diameter. Cook until halfway done, then flip to brown the other side. Remove from heat and set aside. Repeat until all the batter is used.

To make the lemon curd, whisk egg yolks, lemon juice, and sugar in a double boiler over moderately low heat with water simmering in the bottom pan. Stir until thickened to sauce consistency, then add butter. Serve warm over ricotta cakes with powdered sugar if desired.