Lemon Ricotta Pancakes
- 2 cups flour
- 1/4 cup sugar
- 1 1/2 tsps baking soda
- 1/4 tsp salt
- 2 eggs
- 1 1/2 cups milk
- 1 cup ricotta
- 1 tsp vanilla
- 1/4 cup lemon juice
- 2 tsp lemon zest
In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine.
In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined
Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined.
Pour batter by 1/3 cupfuls onto a buttered skillet, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top.
Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
Serve pancakes warm, with syrup or whipped cream.