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1/2 tsp grated nutmeg 1 tsp baking powder 1 cup ricotta cheese 2 ea. eggs 1/3 cup milk 1/3 cup canola oil
juice and finely grated zest of 1 large lemon Combine the dry ingredients. In a separate bowl combine the wet ingredients, then mix with the dry ingredients. Pour approximately 1/4 cup batter on a non-stick skillet (400oF). Cook until golden brown. Flip once. Arrange on plate and dust with confectioners's sugar. Garnish with a wedge of lemon and serve with maple syrup. Makes 4 servings.
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