Instructions:

Lemon Ricotta Pancakes

Source: Grunberg Haus Bed and Breakfast - Waterbury-Stowe, Vermont

3/4 cup all-purpose flour
1/2 teaspoon nutmeg
1 tablespoon granulated sugar
1 teaspoon baking powder
1 cup ricotta cheese
2 eggs
2/3 cup milk
Juice and grated rind of 1 lemon

Confectioners' sugar, for dusting In a bowl, combine flour, nutmeg, sugar and baking powder.

In another bowl, combine ricotta, eggs, milk, juice and rind; mix with the dry ingredients. Pour approximately 1/4 cup batter onto a hot, oiled griddle and cook pancake until golden, flipping once.

Dust with confectioners' sugar.

Makes 6 servings.