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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

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

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 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.

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