Lemon Ricotta Pancakes

Looking through my files I was shocked that I had never shared these Lemon Ricotta Pancakes with you.  After trying Lemon Ricotta cookies, I was intrigued with using ricotta in other recipes.

I found these on Bobby Flay’s site and decided to give them a try. The pancakes were so light  and fluffy with a hint of lemon.  The blackberries and yogurt add a tart and sweet finish to the pancakes.
Lemon Ricotta Pancakes
By Bobby Flay

Looking through my files I was shocked that I had never shared these Lemon Ricotta Pancakes with you.  After trying Lemon Ricotta cookies, I was intrigued with using ricotta in other recipes.

I found these on Bobby Flay’s site and decided to give them a try. The pancakes were so light  and fluffy with a hint of lemon.  The blackberries and yogurt add a tart and sweet finish to the pancakes.

Lemon Ricotta Pancakes
By Bobby Flay

3/4 cup all-purpose flour
1 Tbs. baking powder
1/2 tsp. ground nutmeg
¼ teaspoon salt
1 cup ricotta cheese
2 tablespoons sugar
2 eggs
2/3 cup milk
Juice and grated rind of one lemon
Butter, for griddle
1 6-8 ounces container yogurt ( used greek plain)
Fresh raspberries
Confectioners’ sugar
Combine flour, baking powder, nutmeg and salt 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 griddle with butter..Pour approximately ¼ cup measure of the batter on the griddle and cook on both sides until light golden brown.

Top with fresh raspberries, yogurt  and sprinkle with confectioners’ sugar.