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Lemon Ricotta Pancakes w/ Lemon Curd & Raspberries Recipe

   
 

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     Lemon Ricotta Pancakes w/ Lemon Curd & Raspberries

Category   Breakfast - Brunch
Sub Category   None
Servings   4 to 6 pancakes
Preptime   10 min

Ingredients
3/4 cup all purpose flour
1 tbs. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 tbs. sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
 
Butter, for griddle
1 11-oz. jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Instructions
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. Whisk the flour mixture into wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour about ¼ cup measure of batter on griddle. Empty 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% power for 2 minutes, stopping after 1 min. to stir. Drizzle a few tbs. of curd over pancakes and garnish.


Originally Submitted
5/13/2012





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