Ingredients:
1 cup flour
1/2 tsp.nutmeg
1 1/4 cup ricotta cheese
4 tsp. sugar
1 1/4 tsp. baking powder
2 eggs
3/4 cup milk
juice of 1 lemon
zest of 1 lemon, minced
Procedure:
Combine dry ingredients. Combine remaining ingredients, then mix with the dry ingredients.
Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough.
Spoon batter into hot oiled skillet, allowing about 1/4 cup per pancake. Cook pancakes for about 1 1/2 - 2 minutes. Turn when bubbles form (see photo) and continue cooking until golden brown.
Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. Dust with confectioner's sugar if desired.
Makes About 10 Pancakes
1 cup flour
1/2 tsp.nutmeg
1 1/4 cup ricotta cheese
4 tsp. sugar
1 1/4 tsp. baking powder
2 eggs
3/4 cup milk
juice of 1 lemon
zest of 1 lemon, minced
Procedure:
Combine dry ingredients. Combine remaining ingredients, then mix with the dry ingredients.
Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough.
Spoon batter into hot oiled skillet, allowing about 1/4 cup per pancake. Cook pancakes for about 1 1/2 - 2 minutes. Turn when bubbles form (see photo) and continue cooking until golden brown.
Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. Dust with confectioner's sugar if desired.
Makes About 10 Pancakes
