ricotta, pt. 2

September 14, 2009

We made these for breakfast on Saturday morning to finish up the ricotta. So good!

Lemon Ricotta Pancakes

(adapted from Bobby Flay)

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • Preheat a nonstick griddle.

    Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

    Serve hot with real butter and real maple syrup!

    (Makes 12 little pankcakes, or 6 big ones.)

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