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LEMON RICOTTA PANCAKE RECIPE
From STAR OF TEXAS BED & BREAKFASTIngredients
- 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
Directions
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!
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