Lemon Ricotta Pancakes

1 1/2 cups All Purpose Flour

2 T Baking Powder

1 t freshly grated nutmeg

1/2 t salt

1/4 cup sugar

15oz whole milk ricotta**

4 Large Eggs

1. 1/3 c Milk

2 lemons zested and juiced

Blueberries; optional but encouraged!

Combine dry ingredients and set aside

Combine ricotta, milk and eggs , add lemons and zest and gently whisk.

combine dry into wet ingredients in 3 parts folding together as you go until they are completely incorporated.

optional addition of blueberries -chef recommended!

cook in butter in a skillet over low/ medium heat.

** You can substitute cottage cheese for ricotta but be sure to blend the cottage cheese first to break down the curd into smaller pieces.