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  • 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.



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