Lemon-Ricotta Pancakes

3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 cup (4 ounces) ricotta cheese
1 tablespoon sugar
2 eggs
2/3 cup milk
Grated peel of 1 lemon
Juice of 1 lemon
Butter for the griddle

In a large bowl, combine all the ingredients with a fork until blended, do not overmix.

Heat griddle over medium-high heat. Lightly grease griddle with butter. As soon as the butter is melted, pour pancake batter onto griddle. For small pancakes, use 1/4-cup measures or for medium pancakes, use 1/2-cup measures.

Cook until batter begins to bubble or pancakes are golden. Flip and finish the other side. Serve pancakes warm with pure maple syrup

Makes 10-12 Pancakes
Provided by Gail Greco
Source: American Dairy Association