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  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • butter, for griddle
  • 1 (11 ounce) jar prepared lemon curd
  • Fresh raspberries, for garnish
  • Confectioner’s sugar, for garnish
  • Preheat a nonstick griddle.

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.  Brush the hot griddle with butter.  For each pancake, pour approximately ¼ 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 raspberries, and sprinkle with confectioner’s sugar.



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  • "This was our 2nd visit and 2nd time in Eren's Suite. Perfect in every way. We love the sun porch with its beautiful morning light, book and video library. The house is perfectly thought out and filled with beauty and interest. And most of all we love the host and hostess, Dutch and Becky, who make this special house a home to all who are blessed to stay under its roof."

 

 

 

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