Ingredients

1 1/2 cups all purpose flour

2 tbsp baking powder

1/4 tsp ground nutmeg

1/2 tsp salt

2 cups ricotta cheese

1/4 cup sugar

4 large eggs

1 1/2 cups milk

Juice & grated rind of 2 lemons

Butter, for griddle

1 jar prepared lemon curd

1 pint fresh raspberries

Confectioners’ sugar

Preparation

  1. Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush griddle with butter. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown.
  2. Empty the jar of the lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with confectioners’ sugar.