Step 1

In a large mixing bowl, whisk together eggs and sugar until well blended.

Step 2

Mix in ricotta cheese, buttermilk and salt and whisk until blended.

Step 3

In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.

Step 4

Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.

Step 5

Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.