Lemon Ricotta Pancakes

Ingredients

1-1/2 cups all-purpose flour

1/2 cup white whole wheat flour

3 tablespoons sugar or equivalent

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

4 large or extra-large eggs

4 tablespoons extra virgin olive oil, divided use

1-1/3 cups milk or non-dairy alternative

1 cup ricotta cheese

2 teaspoons vanilla

Zest of one large lemon

4 tablespoons freshly squeezed lemon juice

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Directions

Mix all the dry ingredients in a large bowl.
In a separate bowl, beat the eggs until frothy, then add 3 tablespoons olive oil, the milk, ricotta, vanilla, and lemon zest.
Whisk well, then fold in the lemon juice.
Using a large spatula, scrape the liquid mixture into the bowl of dry ingredients and blend thoroughly, being sure to incorporate all the flour into the batter.
Heat a griddle over medium heat.
When ready, brush the griddle with the final tablespoon of olive oil.
Use an ice cream scoop to make as many 4-inch pancakes as will fit without crowding.
Cook for about 3 minutes, until the edges start to firm, then flip the pancakes and continue cooking for another 3 minutes.
Repeat until you’ve used up all the batter.