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Lemon Ricotta Pancakes


3/4 cup all purpose flour
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
confectioners' sugar
maple syrup

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.