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Lemon Ricotta Pancakes presented by The Inn at Walnut Bottom
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3/4 cup all-purpose flour
1/2 tsp. ground nutmeg
1 cup ricotta cheese
1 Tbs. baking powder
2 eggs
2/3 cup milk
Juice and grated rind of one lemon
Confectioners' sugar
In a large bowl combine and blend all ingredients. Pour 1/2 cup batter onto a hot greased griddle. Spread batter into a 5-inch circle. Cook until golden, turning once. Arrange on a platter and dust with confectioners' sugar. Serve with Vermont maple syrup.
Makes 12 small pancakes.
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The Inn at Walnut Bottom
Cumberland, Maryland
Beautiful guestrooms, gracious service, and great breakfast right in the heart of Historic Cumberland.
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Click here for pictures and information about the inn.
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More The Inn at Walnut Bottom Recipes:
Glogg (Danish Christmas drink)
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Pancakes
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