Ricotta-Nutmeg Pancakes
- Yield servings
California Milk Advisory Board
Ingredients
- 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
- Sauce:
- 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
Instructions
- To makes the pancakes: Beat together ricotta and next 4 ingredients; reserve. Mix dry ingredients. Beat dry ingredients into reserved cheese mixture; reserve.
- 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.
- 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.
