Lemon Ricotta Pancakes With Lemon Curd And Fresh Raspberries
- 1 1/2 cups all purpose flour
- 2 tbsp baking powder
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 cups ricotta cheese
- 1/4 cup sugar
- 4 large eggs
- 1 1/2 cups milk
- Juice & grated rind of 2 lemons
- Butter, for griddle
- 1 jar prepared lemon curd
- 1 pint fresh raspberries
- Confectioners' sugar
- 1. Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush griddle with butter. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown.
- 2. Empty the jar of the lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with confectioners' sugar.
flour, baking powder, ground nutmeg, salt, ricotta cheese, sugar, eggs, milk, lemons, butter, lemon curd, fresh raspberries, confectioners
Taken from www.epicurious.com/recipes/member/views/lemon-ricotta-pancakes-with-lemon-curd-and-fresh-raspberries-50078714 (may not work)