Bobby Flay's Lemon Riccota Pancakes with Lemon Curd and Fresh Raspberries

Combine and whisk together in a small bowl:
Combine and whisk together in a small bowl:
1 ½ C. whole wheat and/or unbleached white flour
2 T. baking powder (Mom Hale thinks maybe 2 t?)
½ t. salt
1/4 t. ground nutmeg

In large bowl, whisk together:
2 C. ricotta cheese (I used low fat).
1/4 C. sugar
4 large eggs (could replace some whole eggs with egg whites).
1 ½ C. milk
juice and grated rind of 2 lemons
Whisk the flour mixture into the wet ingredients until just combined.
Brush griddle with butter.  When hot pour 1/4 C. batter on griddle and cook both sides until light golden brown.  (Don’t rush; let them bake until firm).
Empty the jar of lemon curd into a small saucepan; warm over low heat.  Drizzle a few spoonfuls over the pancakes, top with fresh raspberries and dust with confectioners’ sugar.

Yield: 48 pancakes.  Per 98 calories, 91 g. carbs, 30 g. protein, 355 mg cholesterol, and 36 g. fat.

These really taste good.  However, the recipe yields many more pancakes that 12; more like 48.  That could be because it calls for 2 tablespoons of baking powder.  I bet Bobby meant 2 teaspoons, but I haven’t tried it that way.  With all that lemon juice, I’m surprised it doesn’t call for any baking soda.  Also, the lemon curd is like $5 for a 10 oz. jar, and it is so thick it doesn’t drizzle.  Juli, could you suggest a homemade substitute?  Or a total revamp?