This recipe (which makes 4–6 pancakes) appeared in Lemons For Brunch! on 19 Jan 2010
 

3/4 cup all–purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11–ounce) 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 the wet ingredients until just combined.

Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the 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 percent power for 2 minutes, stopping after 1 minute to stir the curd.

Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners’ sugar.

WI wine recommendation: Champagne or Prosecco (with a berry or two bobbing happily in the bubbles).

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Filed Under: Lemon, Lemon LoveFest, Pancakes