Lemon Ricotta Pancakes

These lemon-y pancakes are light and fluffy. Delicious when served with your choice of chocolate chips, fresh berries, powdered sugar, or lemon curd.

Ingredients:

- 1 1/2 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt

- 2 cups ricotta cheese
- 1/4 cup sugar
- 4 large eggs
- 1 1/3 cup milk
- juice and grated rind of 2 lemons

- butter, for griddle

- 1 jar prepared lemon curd (optional)
- 1 pint fresh raspberries (optional)
- powdered sugar (optional)
- mint springs for garnish (optional)
- thinly sliced fresh lemon (optional)

Directions:

Combine the flour, baking powder, nutmeg, and salt in a small bowl.

Whisk together the ricotta, sugar, eggs, milk, lemon juice, and lemon zest in a large bowl.

Whisk the flour mixture into the wet ingredients until just combined.

Brush griddle or skillet with butter. Pour 1/4 cup batter onto the griddle and cook on both sides until light-golden brown.

If desired, empty the jar of lemon curd into a small saucepan and warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with powdered sugar. Garnish with mint springs and lemon slices.