These pancakes are sophisticated, yet accessible. Nearly everyone loves their creamy, light
lemon flavour. It's hard to find a more perfect start to breakfast or brunch. Serve with jam
or maple syrup.

  • 1 cup flour
  • ½ teaspoon nutmeg
  • 1¼ cups ricotta cheese
  • 4 teaspoons sugar
  • 1¼ teaspoons baking powder
  • 2 eggs
  • 3/5 cup C milk             
  • juice of 1 lemon
  • zest of 1 lemon, minced
Combine the dry ingredients.
In another bowl, mix the wet ingredients until combine.
Fold the wet ingredients into the dry ingredients.
Lightly oil a large griddle or skillet (preferably non-stick).
Heat the skillet over a 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 the batter into hot oiled skillet, allowing about 3 tablespoons per pancake.
Cook pancakes for about 1½-2 minutes. You will know your pancakes are ready to be turned
over when large bubbles form on the uncooked surface.
Flip the pancakes and cook for about 1½ minutes on the other side.
Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are
cooked. Dust with icing sugar, if desired.
Makes about 10 pancakes