Instructions
- Prepare the Ricotta Cheesecake Mousse: In a food processor, combine all Ricotta Cheesecake Mousse ingredients and process until smooth and creamy. Chill for at least 30 minutes.
- Prepare the Lemon Curd: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the Lemon Juice, Sugar, and Egg Yolks until pale and thickened. Gradually whisk in the cold Butter until melted and smooth. Strain through a fine-mesh sieve and chill completely.
- Prepare the Graham Cracker Streusel: In a food processor, pulse together the Flour, Brown Sugar, Cold Butter, and Graham Cracker Crumbs until crumbly. Chill until ready to use.
- Prepare the Pancakes: Whisk together the Flour, Sugar, Baking Powder, and Salt from the Pancakes group. In a separate bowl, whisk together the Milk, Egg, and Melted Butter. Combine wet and dry ingredients, mixing until just combined.
- Cook the Pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
- Assemble: Place a pancake on each plate. Top with a generous dollop of Ricotta Cheesecake Mousse, a spoonful of Lemon Curd, and a sprinkle of Graham Cracker Streusel. Serve immediately.
