LEMON RICOTTA PANCAKES
3/4 C. all-purpose flour
1/2 tsp. nutmeg
1 T. granulated sugar
1 tsp. baking powder
1 C. ricotta cheese
2/3 C. milk
Juice and grated rind of 1 lemon
Confectioners’ sugar, for dusting
In a bowl, combine flour, nutmeg, sugar and baking powder.
In another bowl, combine ricotta, eggs, milk, juice and rind; mix
with the dry ingredients. Pour approximately 1/4 cup batter onto a
hot, oiled griddle and cook pancake until golden, flipping once.
Dust with confectioners’ sugar.
Makes 6 servings.