Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

 

Level: Easy

Total: 30 min

Prep: 10 min

Cook: 20 min

Yield: 4 to 6 pancakes (2 servings)

 

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 of prepared lemon curd

 

Fresh raspberries, for garnish

 

Confectioners' sugar, for garnish

 

Directions

Warm up a nonstick skillet.

In a small bowl, mix together flour, sugar, baking powder, nutmeg, and salt.

 

 In a large bowl, whisk together the cheese, eggs, milk, zest, and lemon juice.

 

 Just blend the flour mixture with the wet ingredients by whisking them in. Apply butter to the hot griddle.

 

 Spoon about 1/4 cup of the batter onto each griddle pancake and cook until lightly golden brown on both sides. Continue until there is no more batter.

 

Pour the lemon curd's contents into a small saucepan and reheat it over low heat. Alternately, take off the lid and microwave on 50% power for two minutes, pausing after one minute to give the curd a stir.

 

Sprinkle confectioners' sugar, fresh raspberries, and a few tablespoons of the curd over the pancakes.

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