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Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Category: Brunch
Serves: 2
Rating:
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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
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.