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Lemon & Blueberry Ricotta Pancakes with Lemon Curd

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These pancakes are moist and tender, and we particularly love them with homemade lemon curd. If you've never made lemon curd, this recipe is super easy to make. The batter takes abut 15 minutes to prepare, as does the curd. That's what I call fast food breakfast! You can leave out the lemon and berries, and serve these plain with maple syrup. If you've never tried ricotta pancakes, I'm confident you'll make them more than once. We do!


¾ cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ tsp nutmeg (optional)
2 tablespoons sugar
For the pancakes:
1 cup ricotta cheese
2 eggs
cup buttermilk
1 lemon, zested and juiced (see my note in directions)
Butter, for griddle
Lemon Curd (or one (11-ounce jar prepared lemon curd
1 cup fresh (or frozen, unthawed) blueberries or raspberries
For the lemon curd:
¾ cup fresh lemon juice
1 Tbs grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

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