Lemon and Ricotta Pancakes

Adapted from Maria Lichty

Ingredients

• 1 1/4 cups all-purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup ricotta cheese

• 3 eggs

• 1 teaspoon pure vanilla extract

• 2 tablespoons lemon zest

• 1/2 cup lemon juice

• 1 tablespoon butter, melted

Directions

Preheat an electric griddle to medium-low heat.

In a large bowl, add flour, sugar, baking powder & soda, and salt. Whisk to combine and set aside.

In a separate medium bowl, add ricotta, eggs, vanilla, lemon zest & juice, and melted butter. Mix to combine (mixture may curdle slightly, that’s normal).

Quickly pour ricotta mixture into flour mixture and gently fold until flour is just combined. Do not over mix, batter will be thick.

Pour 1/3 cup of batter onto prepared, greased griddle, and cook until bubbles appear on the surface and bottom is golden brown. Flip and repeat on opposite side.

Serve warm with maple syrup and lemon slices.