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Ricotta-Nutmeg Pancakes

Yield
Prep Time	15 minutes

Ingredients

Look for dairy brands with the Real California seals.

6 eggs
Sauce (Recipe follows)
24 lemon slices
12 Mint sprigs
1 pound 8 oz. (2-3/4 cups) california ricotta cheese
4 cup Buttermilk
4 ounce butter, melted
1 tablespoon vanilla extract
3 pound (6 cups) flour
2 ounce (3 tbsp.) sugar
2 tablespoon baking powder
1 tablespoon baking soda
tablespoon salt
teaspoon or to taste ground nutmeg

Instructions

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 Tbsp 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 Tbsp finely chopped lemon zest until butter melts and mixture is well blended.

Recipe provided by the California Milk Advisory Board

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