These make a fancy breakfast or a light supper.
Pancakes
1.5 cups flour
½ t BP
½ t baking soda
¼ t nutmeg
½ t salt
2 T sugar
1 cup ricotta cheese
2 eggs
juice and grated rind from 1 lemon
1.5 cups milk
Beat the wet ingredients by hand in a large bowl. Add the dry ingredients and mix until just moist. Fry on both sides in a lightly greased frying pan.
Lemon sauce
Juice and rind from one lemon
2 T cornstarch dissolved in
1 cup water
sugar to taste (3-4 t)
Heat the lemon rind and juice, add the sugar, pour in the water and cornstarch and bring to a boil, stirring constantly. Remove from heat.
Divide the pancakes onto three or four plates and top with powdered sugar. Dribble the lemon sauce over them and top with fresh berries. (For a richer dish, brush each pancake with melted butter before serving.)