Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Recipe courtesy Bobby Flay
Total Time: 30 min
Prep 10 min
Cook 20 min
Yield:4 to 6 pancakes (2 servings)
* 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.
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