This recipe is a family favorite. The batter takes about 15 minutes to prepare, from start to finish. The ricotta cheese makes tender and delicious. If you don't have buttermilk (you can make your own by adding lemon juice to milk), regular milks works just fine. I love to serve these with lemon curd, but maple or blueberry syrup is delicious, too.
|¾||cup all-purpose flour|
|1||tablespoon baking powder|
|½||teaspoon ground nutmeg|
|1||cup ricotta cheese|
|⅔||cup buttermilk (I used 2%)|
|1||lemon, zested and juiced (see my note in directions)|
|Butter, for griddle|
|1||(11-ounce) jar prepared lemon curd (I make my own!)|
|(optional):Fresh raspberries, for garnish|
|Confectioners' sugar, for garnish|
Directions 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. (note: I skipped adding the lemon juice and zest and my pancakes turned out great!) 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. For those of you who don't make my lemon curd recipe: 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. NOTE: I add a thin layer of lemon curd between my pancakes.