Instructions:

Lemony Ricotta Pancakes

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs (beaten)
1 cup ricotta cheese
1/2 cup milk
1 tablespoon granulated sugar
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice

In a large bowl, stir together flour, baking powder, salt and nutmeg. Set aside.

In medium bowl, stir together eggs and ricotta. Stir in milk, sugar, lemon peel and lemon juice. Add to flour mixture all at once and stir till well blended.

For each pancake, pour 1/3 cup batter on a hot, lightly greased griddle (add more milk if you desire it thinner) and spread to a 5-inch circle. Cook 1 1/2 to 2 minutes per side. Serve with real maple syrup, jam or plain.