Make the pancake batter using the recipe attached in the ingredients.

Heat oven to 190c. Grease a oven proof tray with cooking spray. Pour the prepared pancake batter into the greased tray.

Heat the lemon curd in the microwave for 30 seconds then stir. Add dollops of lemon curd to the top of the pancake batter.

Stir the water into the ricotta. Then add dollops of the ricotta onto the pancake batter.

Bake for 25-35 minutes (times will vary). I used a toothpick to test if the batter was cooked through.

Let it rest for 5-10 minutes then serve with choice of fruit and/or cream or syrup.