Marc Meyer's Lemon Ricotta Pancakes

3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup (4-ounces) ricotta cheese
1 tablespoon granulated sugar
2 large eggs
2/3 cup milk
Grated peel of 1 lemon
Juice of 1 lemon
Butter for the griddle

In a large bowl, combine all the ingredients with a fork until blended, do not overmix.
Heat griddle over medium-high heat. Lightly grease griddle with butter. As soon as the
butter is melted, pour pancake batter onto griddle. Cook until batter begins to bubble or
pancakes are golden. Flip and finish the other side. Serve pancakes warm with pure maple syrup