It was a sleepy Saturday morning and we had a special guest over.  My fridge was bare.  I knew I could whip together some pancakes, but realized I had half a tub of leftover ricotta cheese from another recipe.  There just so happened to be a lemon lying around.  (Ok, I always have lemons.  I love them.)  Sometimes things are just meant to be!  This recipe just  fell into place, which usually turn out to be the best!

Now I must admit, these pancakes would be a lot more impressive if they were topped with some fresh fruit or a fruit sauce.  Fresh raspberries, blueberry sauce, sautéed apples…the possibilities are endless.  Or if your fridge is near-empty, make them how I did.  They’re still fantastic.

These pancakes are the most moist, melt-in-your-mouth, pancakes that I’ve ever tried!

-3/4 Cup All Purpose Flour
-1 Tablespoon Baking Powder
-1/4 teaspoon Nutmeg
-1/4 teaspoon Salt
-2 Tablespoons Sugar
-1 Cup Ricotta Cheese
-2 Eggs
-2/3 Cup Milk
-1 Lemon, zested, and half of it juiced
-Butter, for frying

In a small bowl, combine flour, baking powder, nutmeg, salt and sugar.  Stir together.  (Tip: if you want super fluffy pancakes, you should sift these ingredients, minus the sugar.  Then add the sugar after sifted and give a quick stir.)

In a separate, large bowl, add ricotta cheese, eggs, milk, and lemon.

Whisk together until just incorporated.  Slowly mix in the dry ingredients.  Be sure not to over mix!

It should be nice and creamy, but a few small lumps are ok.

Preheat a non-stick pan or griddle and add a little butter.

Using a 1/4 cup as a scoop, measure out the batter and pour into the pan.

Flip when bubbles form, and the edges have lifted a little.

Cook both sides and then place in the oven on warm or serve immediately as they are done.

Top with a pat of butter and a drizzle of maple syrup.  Fresh fruit on top would really make this incredible, but it’s good just as-is, too!