LEMON RICOTTA PANCAKES WITH LEMON CURD & FRESH RASPBERRIES

LEMON RICOTTA PANCAKES WITH LEMON CURD & FRESH RASPBERRIES

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

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. Whick 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.

Source: Bobby Flay