Lemon Ricotta Pancakes

3/4  cup		all purpose flour
1  teaspoon		baking powder
1/2  teaspoon		salt
1/2  teaspoon		ground nutmeg
2		beaten eggs
1  cup		ricotta cheese
1/2  cup		milk
1  tablespoon		sugar
1  teaspoon		zest from 1 lemon
1  teaspoon		lemon juice

Tip: Click on the ingredient links to learn the nutritional information for all the Lemon Ricotta Pancakes ingredients. The serving size for any ingredient in Lemon Ricotta Pancakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For the pancakes:
In a large bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, 1/3 cup sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined.
Heat a griddle over medium heat and lightly grease. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden.