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    Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries View Edit

    Servings: Not specified

    Directions

    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. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 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 confectioners' sugar.

    Ingredients
    • 3/4 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 2 tablespoons sugar
    • 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
    • Confectioners' sugar, for garnish

    Parsed from recipe text (no separate ingredient records).
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