Ricotta Pancakes with Lemon Curd & Blueberries

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When I was little, I loved the ritual of Saturday morning pancakes. The sweet buttery smell filled our entire house. And still, when I when smell pancakes, I’m filled with childhood memories and warm fuzzy feelings. Although traditional pancakes are a classic favorite, I do appreciate a little bit more refined recipes like these lemon ricotta pancakes with lemon curd & raspberries (recipe here). These ricotta pancakes are fluffy, citrus-y and full of flavor. I replaced the raspberries with blueberries and as it turns out, blueberries & lemon are the perfect combination!

Ingredients:
¾ cup (85g) all-purpose flour
1 tbsp baking powder
½ tsp ground nutmeg
¼ tsp salt
2 tbsp sugar
1 cup (250g) ricotta cheese
2 eggs
2/3 cup (160 ml) milk
1 lemon, zested and juiced
Butter, for griddle
1 jar lemon curd
Fresh blueberries
Confectioners’ sugar

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