¾ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2/3 cup buttermilk
1 lemon, zested and juiced
Butter, for griddle
Fresh raspberries, for garnish
Confectioners’ sugar, for garnish
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
Whisk together the cheese, eggs, buttermilk, lemon juice and zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined.
Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
Top with fresh raspberries, and sprinkle with confectioners’ sugar.
Adapted from FoodNetwork’s Bobby Flay Show “Boy Meets Grill“
lemon ricotta pancakes originally published on sassyradish.com
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