• 1½ cups all-purpose flour
  • 2 Tbsp baking powder
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 cups ricotta cheese
  • ¼ cup sugar
  • 4 large eggs
  • 1 1/3 cups milk
  • Juice and grated rind of 2 lemons
  • Butter, for griddle
  • 1 jar prepared lemon curd
  • 1 pint fresh raspberries
  • Confectioners’ sugar
  • Mint sprigs for garnish
  • Thinly sliced fresh lemon

1. Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk flour mixture into wet ingredients until just combined. Brush griddle with butter. Pour ¼ cup batter on griddle and cook on both sides until light-golden brown.

2. Empty jar of lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over pancakes, top with fresh raspberries, and dust with confectioners’ sugar.