Lemon-Ricotta Pancakes

I made this for my brother for Easter brunch and it was so delicious and fluffy !! Yes Kevin I will make them for you again soon! Perfect with fresh fruit like blueberries to accent the lemon. Recipe from Clinton Kelly on The Chew. You are going to love the texture and moistness of them

• about 2-3 tablespoons leftover lemon curd
• 1 cup whole milk
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup fresh ricotta
• butter for the pan
• powdered sugar (to garnish)

• Open the leftover jar of lemon curd; microwave for 20 seconds. Add 1/4 cup of the milk to the jar, return lids and shake vigorously. Pour the contents of the jar into a bowl and stir together with the remaining milk, eggs, sugar and vanilla.
• Add the dry ingredients to a large bowl and whisk to combine. Stir in the wet mixture trying to avoid lumps. Add the ricotta and whisk to combine.
• Preheat a skillet over medium heat. Melt the butter into the pan. Pour batter into the hot pan. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden-brown and a few bubbles begin to form. Flip the pancakes and cook until golden-brown and cooked through. Remove pancakes to a sheet pan and keep warm. Repeat with the remaining batter. Garnish with powdered sugar.