Recipe Time

This is an amazing recipe for pancakes! Costco has blackberries and blueberries and strawberries right now, but we made this recipe with blackberries only. It was awesome! We have to give credit to one of our local breakfast joints, The Nova Cafe. Jared had something similar last weekend so we tried to make our own.

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Recipe courtesy Bobby Flay - www.foodnetwork.com

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 (we used soy milk)
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd (we used Lemon Curd Yogurt)
Fresh raspberries, for garnish (we used blackberries... I would suggest cutting them in half if they are the large berries and cooking some of them in with the batter and then adding fresh ones on top with the yogurt instead of syrup)

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.