Lemon Ricotta Pancakes - cooking recipe

Ingredients

1 cup flour
1/2 teaspoon nutmeg
1 1/4 cups ricotta cheese
4 teaspoons sugar
1 1/4 teaspoons baking powder
2 eggs
3/4 cup milk
1 lemon, juice of
1 grated lemon, zest of

Preparation

Combine dry ingredients.
Add remaining ingredients, then mix well.
Use about 1/4 cup batter for each pancake and cook on a hot, oiled griddle or in a skillet.
Flip when bubbles start to form on the top and cook on second side until golden brown.
Dust with confectioners sugar.