Ricotta-Nutmeg Pancakes

California Milk Advisory Board
  • Yield: servings


12whole mint springs
24whole lemon slices
1pound plus 8 ounces (2 3/4 cups) California ricotta cheese
4cups buttermilk
4ounces butter, melted
1tablespoon vanilla extract
3pounds (6 cups) flour
2ounces (3 tbsp.) sugar
2tablespoons baking powder
1tablespoon baking soda
6whole eggs
1tablespoon salt
1teaspoon (or to taste) ground nutmeg
1 1/4cups sugar
3tablespoons cornstarch
1pinch salt
1 3/4cups water
2/3cup lemon juice
2/3cup butter
1tablespoon chopped lemon zest


  1. To makes the pancakes: Beat together ricotta and next 4 ingredients; reserve. Mix dry ingredients. Beat dry ingredients into reserved cheese mixture; reserve.
  2. For each pancake, pour 1/3 cup batter 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.
  3. To make sauce: In a saucepan mix sugar, cornstarch, and salt. Gradually stir in water and lemon juice. Bring mixture to a boil; reduce heat to simmer. Cook 2 to 3 minutes, stirring frequently. Stir in butter and finely chopped lemon zest until butter melts and mixture is well blended.

Recipe courtesy of the California Milk Advisory Board