Ricotta Pancakes with Lemon Curd and Strawberries

1 C. sliced strawberries
2-3 Tbsp. sugar
3/4 C. flour
2 Tbsp sugar
1/4 tsp. salt
1 Tbsp. baking powder
1 C. ricotta cheese
2 eggs
2/3 C. milk
1 tsp. lemon zest
2 Tbsp lemon juice

In a small bowl combine strawberries and 2-3 tablespoons of sugar. Set aside. Meanwhile prepare your pancakes. In a mixing bowl combine flour, sugar, salt and baking powder. In a separate bowl whisk together ricotta, eggs, milk, lemon zest, and juice. Stir wet ingredients into dry until just combined - mixture will be slightly lumpy. do not overmix. Top with a thin layer of store-bought or homemade lemon curd (recipe follows) and a large spoonful of the strawberries and juice.

On a preheated griddle, place a scant 1/4 cup of batter onto griddle for each pancake. Cook on both sides until golden in color.

Makes about 6 pancakes.

1/3 C. sugar
1 egg
2 1/2 Tbsps unsalted butter, melted
1/3 C. lemon juice
zest of 1 large lemon

Whisk egg and sugar until combined. Add in remaining ingredients. Place in microwave for 1 minute. Stir. Continue microwaving in 30 second intervals until mixture is thick enough to coat the back of a spoon. Place in refrigerator. Will keep for about 3 weeks.

Recipe is from Sara Johnson - rhrecipes.blogspot.com