- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 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
- Confectioner’s 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. 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.