Lemon Ricotta Pancakes

I had a bunch of Ricotta Cheese leftover from my Skillet Lasagana and decided to try these pancakes. They were really tasty. Light and fluffy with a hint of lemon. I loved the combination of the lemon and nutmeg. You can top them with lemon curd (just a little goes a long way)and fresh fruit, or powdered sugar and butter, or just the old standby maple syrup.

Lemon Ricotta Pancakes

from Food Network

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Directions
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, 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.

If topping with Lemon Curd : Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries or blueberries, and sprinkle with confectioners' sugar. Makes 6-8 pancakes depending on size.