Lemon Ricotta Pancakes w/ Blueberries

makes 5-6 pancakes

¾ cup flour
1 tablespoon baking powder
½ teaspoon nutmeg
¼ teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 teaspoon vanilla extract
1 lemon, zested and juiced
Butter, for griddle
1 jar prepared lemon curd
pint of fresh blueberries
powdered sugar

Combine dry ingredients (flour, baking powder, nutmeg, salt and sugar) in a small bowl. In a separate, larger bowl, whisk to combine the remaining ingredients (ricotta cheese, eggs, milk, vanilla extract, lemon zest and lemon juice). Whisk the dry ingredients into the wet ingredients until combined.

Heat a nonstick pan or griddle. Once hot, add butter. Pour approximately ¼ cup of batter for each pancake in pan. Cook on both sides until golden brown*. Continue until all batter is used. Keep pancakes warm in the oven until you are done.

Empty lemon curd in a small bowl and warm in the microwave for approximately 30 seconds, stirring once. Drizzle over pancakes. Complete pancakes by topping with blueberries and sprinkling powdered sugar.

* Only flip the pancakes once. It is time to flip the pancakes when you begin seeing air bubbles in the batter.

adapted by Bobby Flay