Great guests from Minneapolis this morning passing through Waco on their way to a dude ranch in Bandera. You... http://t.co/b6kv2D6bVe
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. Brush the hot griddle with butter. For each pancake, pour approximately ¼ 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 confectioner’s sugar.