Lemon Ricotta Pancakes (Bobby Flay)

This is an excellent recipe for Lemon Ricotta Pancakes.

Adapted from Bobby Flay

• 3/4 cup all-purpose flour (Gluten Free 1:1 flour blends work well too)
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 1 lemon, zested and juiced
• Butter, for griddle

1. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
2. Whisk together the ricotta, eggs, milk, lemon juice and zest in a large bowl.
3. Add the flour mixture into the wet ingredients and mix until just combined.
4. Meanwhile, heat a pan or griddle over medium heat.
5. Brush the pan with butter and pour 1/4 batter into the pan in as many spots as you can fit. Spread each portion into a 4-inch round.
6. Cook until the edges are set and the bottom is golden brown, about 2 minutes. Flip and repeat.