Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Light and fluffy Lemon Ricotta Pancakes topped with tangy lemon curd and fresh, juicy raspberries. This bright, refreshing breakfast combines creamy texture with zesty citrus and sweet berries for a delightful morning treat.
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