Ricotta Pancakes

I’ve never liked pancakes, I couldn't understand their appeal. Dense and soggy and...eh? Well, apparently I've been eating all the wrong pancakes. I found this recipe and seriously went to heaven upon eating them. These are so delicious, and I now understand the pancake following.

 3/4 cup flour
1 tablespoon baking powder
1/8 teaspoon nutmeg
1 tablespoon plus 1 teaspoon brown sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
Butter for pan
1 cup blueberries (optional)
1 cup maple syrup (optional)

In a bowl whisk together the flour, baking powder, nutmeg, sugar, ricotta cheese, eggs, and milk until incorporated. Using a nonstick pan, over medium heat, with a little bit of butter add 2/3 cup of batter, flipping once the top is covered in little bubbles. Cook the other side for another 2 minutes. Serve with warm blueberry maple syrup (1 cup blueberries to 1 cup maple syrup in a saucepan over medium heat until blueberries start to burst and syrup turns purple, serve warm).

These would also be delicious topped with Roasted Strawberries.

Recipe adapted from Bobby Flay