Lemon ricotta Pancakes with fresh raspberries and orange infused syrup
Cook time: 20 min. Servings: 12
3/4 cup whole wheat flour or all purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2/3 cup milk
1 lemon zested and juiced
fresh raspberries for garnish
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. Using a ladle, for each pancake, pour approximately a ladle full of the batter on the griddle and cook on
both sides until light golden brown. Repeat until no batter remains.
For the syrup:
Squeeze the orange and blend in a saucepan with a jar of good maple syrup. Stir constantly until blended. Drizzle a few tablespoons of the syrup over the pancakes, top with
fresh raspberries, and sprinkle with confectioners' sugar.