Delicious, Italian-style lemon ricotta cheese pancakes, scented with the zest of lemon, nutmeg and cinnamon.
3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup (4-ounces) ricotta cheese
1 tablespoon granulated sugar
2 large eggs
2/3 cup milk
Grated peel of 1 lemon
Juice of 1 lemon
Butter for the griddle
Pure maple syrup for accompaniment
- In a large bowl, combine all the ingredients with a fork until blended, do not overmix.
- Heat griddle over medium-high heat. Lightly grease griddle with butter. As soon as the butter is melted, pour pancake batter onto griddle. Cook until batter begins to bubble or pancakes are golden. Flip and finish the other side.
- Serve pancakes warm with pure maple syrup.
Makes 10 to 12 pancakes.
Recipe by Gail Greco.
Recipe provided courtesy of the American Dairy Association.