Lemon Ricotta Pancakes

 

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.)