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Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Bobby Flay
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

1

Lemon

1

Raspberries, Fresh

2

Eggs

1

jar Lemon curd, prepared

3/4 cup

All-purpose flour

1 tbsp

Baking powder

1

Confectioners' sugar

1/2 tsp

Nutmeg, ground

1/4 tsp

Salt

2 tbsp

Sugar

1

Butter

2/3 cup

Milk

1 cup

Ricotta cheese