Lemon Ricotta Pancakes
3/4 cup plain flour
1 tbsp baking powder
Pinch of salt
2-3 tbsp sugar
1 cup ricotta
2 eggs
2/3 cup milk
Zest of 1 large Lemon
4 tbsp (heaped) Lemon curd
Blueberries, for garnish
Combine flour, baking powder, salt, and sugar in a small bowl. Mix together the ricotta, eggs, milk, lemon zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Heat a pan with some oil and butter over a medium high heat and once heated, pour out any excess oil from the pan. Spoon small amounts of the batter into the pan and cook on both sides until light golden brown. Place them on a plate and continue with the remaining batter.
Drizzle some of the curd over the pancakes and top with fresh blueberries.
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