- 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
Directions:
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.
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.
