Lemon-Ricotta Pancakes

It's still way too darn hot around these parts.  To make life easy on my exhausted, hot, tired, self this week I succumbed to taking the easy way out, by making something for dinner that was: a) easy b) delicious and c) would cause no arguments that go something like this... "sit on your bottom, eat your veggies, sit on your bottom, don't climb on the table, good boys eat their rice, sit on your bottom, on your bottom, on your bottom.... little man... that is not your bottom!"

I don't have any prep photos because I didn't know they were going to be this good, but they were so light and fluffy and tasty I had to share.  Hope you like them for whatever meal you serve them for.  P.S. I flash froze the leftovers and they reheated this morning fabulously in an oven at 350 for about 2 minutes.  Must remember this for the big cook and freeze fest coming my way in a few months.

Lemon-Ricotta Pancakes
Adapted from Bobby Flay

Ingredients

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Method

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Top with fresh raspberries, and sprinkle with confectioners' sugar.