Grunberg Haus Bed & Breakfast and Cabins

Lemon Ricotta Pancakes: Breakfast-Brunch

Servings: 6

Prep time:20 minutes

Ingredients:

• 

  3/4 cup flour

• 

  1/2 teaspoon nutmeg

• 

  1 cup ricotta cheese

• 

  1 tablespoon sugar

• 

  1 teaspoon baking powder

• 

  2 eggs

• 

  2/3 cup milk

• 

  1 lemon, juice plus grated peel

• 

  Vermont maple syrup

Step 1:

Combine dry ingredients.

Step 2:

Combine wet ingredients.

Step 3:

Combine wet and dry ingredients.

Step 4:

Pour 1/4 cup batter onto hot, greased griddle and cook pancake until just golden brown, flipping once (the pancake, not you!)

Step 5:

Arrange pancakes on a warmed antique platter, dust with powdered sugar. Serve with Vermont maple syrup.