Combine the ricotta, milk and egg in a medium bowl and whisk until well incorporated.
Add the pancake and waffle mix and baking powder and whisk until most clumps are removed and the batter is smooth. Gently stir in the Red Raspberry Jam and melted butter. If you find the batter to be on the thick side, add additional milk 1 tablespoon at a time. Let rest for 5-10 minutes.
Heat a griddle or non-stick pan to medium-high heat. Spray surface with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 1½-2 minutes. Remove and serve warm topped with lemon curd, raspberry syrup and a dollop of fresh whipped cream.