Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

1. 1

   Preheat a nonstick griddle.

2. 2

   Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.

3. 3

   Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.

4. 4

   Whisk the flour mixture into the wet ingredients until just combined.

5. 5

   Brush the hot griddle with butter.

6. 6

   For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.

7. 7

   Repeat until no batter remains.

8. 8

   Empty the contents of the lemon curd into a small saucepan and warm over low heat.

9. 9

   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.

10. 10

    Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.