Lemon Ricotta Pancakes

Step 1

Grab two bowls, one large, one medium.

Step 2

In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.

Step 3

In the medium bowl, add the milk and ricotta and whisk until well blended. Then add the eggs, beating between each. Then add the vanilla, lemon juice and lemon zest.

Step 4

Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined. Don’t over mix – you’ll have tough pancakes. We want fluffy pancakes!

Step 5

Melt or brush butter onto a large griddle and heat to medium.

Step 6

Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).

Step 7

When you get bubbles, flip the pancakes over and cook on the other side. Should be a minute or two per side, and golden brown.

Step 8

Serve with extra ricotta, lemon zest, powdered sugar and blueberries.

Step 9

Devour.