Blueberry Ricotta Pancakes

It looks like my new Sunday tradition is going to be Ricotta Pancakes. I'd gone to brunch a month or so back drooling because I knew in advance I was going to order the Ricotta Pancakes. I'd never tried it before but the description in my mind promised a plate of delight.

Eh, not so much. Very dense, chewy, rather bland pancakes. I felt rather cheated afterwards.

So on a whim last week I googled Ricotta Pancakes and came across this gem from A Feast for the Eyes that turned out amazing. Last week, I made them with chocolate chips. This week with fresh blueberries. Both, equally delicious. This week, I took the left over dough and made blueberry ricotta muffins...I'll post later how they taste.

Now my pancakes are not pretty but that's more to do with my spatula skills than the recipe.

Ricotta Pancakes
Adapted from a Recipe at "A Feast for The Eyes"
Original Recipe: 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 buttermilk
bluberries
generous dash lemon zest
Butter, for griddle

Directions 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.