Ricotta-Nutmeg Pancakes

  • Yield servings

California Milk Advisory Board


12 whole mint springs
24 whole lemon slices
1 pound plus 8 ounces (2 3/4 cups) California ricotta cheese
4 cups buttermilk
4 ounces butter, melted
1 tablespoon vanilla extract
3 pounds (6 cups) flour
2 ounces (3 tbsp.) sugar
2 tablespoons baking powder
1 tablespoon baking soda
6 whole eggs
1 tablespoon salt
1 teaspoon (or to taste) ground nutmeg
1 1/4 cups sugar
3 tablespoons cornstarch
1 pinch salt
1 3/4 cups water
2/3 cup lemon juice
2/3 cup butter
1 tablespoon chopped lemon zest


  1. To makes the pancakes: Beat together ricotta and next 4 ingredients; reserve. Mix dry ingredients. Beat dry ingredients into reserved cheese mixture; reserve.
  2. For each pancake, pour 1/3 cup batter into a hot, lightly oiled skillet or onto a grill. Cook over low-medium heat until bottoms are golden brown. Turn; cook second side until golden brown. Serve with 1/4 cup warmed lemon-butter sauce. Garnish with 2 twisted lemon slices and 1 mint sprig.
  3. To make sauce: In a saucepan mix sugar, cornstarch, and salt. Gradually stir in water and lemon juice. Bring mixture to a boil; reduce heat to simmer. Cook 2 to 3 minutes, stirring frequently. Stir in butter and finely chopped lemon zest until butter melts and mixture is well blended.

Recipe courtesy of the California Milk Advisory Board