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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lemon Ricotta Pancakes with Lemon Curd and Raspberries Recipe

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This recipe for Lemon Ricotta Pancakes with Lemon Curd and Raspberries is from Dolly's Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat nonstick griddle. Combine flour, baking powder, nutmeg, salt and sugar in a small bowl. Whisk together the cheese, egg, 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 golden brown. Repeat until no batter remains. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries and sprinkle with confectioners sugar.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I love these pancakes...they are really light and airy...

 

 

 

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