Grunberg Haus Bed & Breakfast and Cabins
Lemon Ricotta Pancakes: Breakfast-Brunch
Prep time:20 minutes
3/4 cup flour
1/2 teaspoon nutmeg
1 cup ricotta cheese
1 tablespoon sugar
1 teaspoon baking powder
2/3 cup milk
1 lemon, juice plus grated peel
Vermont maple syrup
Combine dry ingredients.
Combine wet ingredients.
Combine wet and dry ingredients.
Pour 1/4 cup batter onto hot, greased griddle and cook pancake until just golden brown, flipping once (the pancake, not you!)
Arrange pancakes on a warmed antique platter, dust with powdered sugar. Serve with Vermont maple syrup.