Ingredients
Method
Prepare the Batter
- In a mixing bowl, whisk together the ricotta, eggs, milk, vanilla extract, lemon zest, and lemon juice until smooth.
- In another bowl, combine the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Cook the Pancakes
- Heat a skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary.
Serve
- Serve warm with maple syrup, a dusting of powdered sugar, and fresh berries if desired.
Nutrition
Notes
These pancakes are best served fresh but can be kept warm in the oven at low heat if needed.