• 3/4 cup all-purpose flour
• 1 T. baking powder
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 1 cup ricotta cheese
• 2 eggs ( mine are fresh from the girls)
• 2/3 cup milk
• 1 lemon, zested and juiced
• 1 (11oz.) jar lemon curd (I get mine from a friend at Farmers Market)
•   Fresh raspberries, for garnish
•   Confectioner's sugar for dusting
•   fresh whipped cream for the topping

Combine flour, baking powder, nutmeg, salt in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Brush the hot griddle with butter. Pour about 1/4 c batter for each pancake cook till light golden on both sides. Top it with warmed lemon curd, a dust of powder sugar, a big dollop of whipped cream and fresh raspberries. enjoy!