I was recently was doing some research on New England bed and breakfasts and I found this interesting ricotta cheese pancake recipe. The following is a slight variation from the original Nutmeg Inn recipe I found online. I omitted the sour cream but added the zest of 1 lemon instead. Make sure you top the pancakes with real Vermont maple syrup to make these pancakes even more delicious! INGREDIENTS (makes about 10 pancakes)
- 1 C flour
- 1/2 tsp.nutmeg
- 1/4 tsp. salt
- 1/4 tsp. vanilla
- 1-1/4 C ricotta cheese
- 4 tsp. sugar
- 1-1/4 tsp. baking powder
- 2 eggs
- 3/4 C milk
- Juice of 1 lemon
- zest of 1 lemon
In a large bowl, whisk together the ricotta, eggs, milk, vanilla extract, juice of one lemon and the lemon zest until completely homogenized.
In another bowl sift together the dry ingredients: flour, nutmeg, salt, sugar, and baking powder. Blend in the dry ingredients into the ricotta mixture and blend completely.
Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate.
Spoon batter into hot oiled skillet, allowing about 1/4 cup per pancake. Cook pancakes for about 1 ½ to 2 minutes. Turn when bubbles form and continue cooking until golden brown. **The batter should be just thin enough to pour but if it's too thick just add more milk.
Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. Pour hot maple syrup or dust with confectioner’s sugar, if desired. Enjoy!
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