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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.

Our Breakfast


  • “What a special treasure you are! We felt like family coming home – a welcome change from the impersonal service of a hotel. We feel very blessed that God led us to this place to meet you and the other guests. Your prayer at breakfast just melted our hearts.”




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  • New for 2016

    New for 2016

    As the ball drops on 2016, The Cotton Palace Bed and Breakfast is thrilled to announce our reopening on January 1, 2016. We have gone through extensive renovations to make your stay in our historic 105 year old house more comfortable and offer you the best bed and breakfast experience possible. Plan to spend some time with us and experience the charm of central Texas and our B&B.

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