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Ricotta-Nutmeg Pancakes



– 12 whole mint sprigs – 24 whole lemon slices – Sauce (recipe follows) – 1 pound 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
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Beat together ricotta and next 4 ingredients; reserve.

Mix dry ingredients.

Beat dry ingredients into reserved cheese mixture; reserve.

Per Order: Pour 3 pancakes, 1/3 cup each, 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.

Lemon-Butter Sauce: In a saucepan mix 1-1/4 cups sugar, 3 tablespoons cornstarch, and 1 large pinch salt. Gradually stir in 1-3/4 cups water and 2/3 cup lemon juice. Bring mixture to a boil; reduce heat to simmer. Cook 2 to 3 minutes, stirring frequently. Stir in 2/3 cup butter and 1 scant tablespoons finely chopped lemon zest until butter melts and mixture is well blended.

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