2 cups all-purpose flour
1/4 cup granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1-1/2 cups whole milk
1 cup ricotta cheese
1-1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
2 teaspoons lemon zest
Butter
In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Stir well.
In a separate bowl lightly beat the eggs with a whisk. Add the milk, ricotta and vanilla extract and beat until well combined and little frothy.
Stir the milk mixture into the flour mixture just until everything is combined. Quickly fold the lemon juice and lemon zest into the batter. Don't overmix!
Pour batter by 1/3 cupfuls onto a buttered hot griddle and cook until the batter forms small bubbles on top and the edges start to dry out a bit. Flip and cook the other side until golden brown. Repeat with remaining batter. Serve warm with syrup or whipped cream.
These are excellent with Blackberry Syrup! This is going to be my go-to recipe for using up leftover ricotta cheese from now on!!
Recipe found on Pinterest and linked to http://bakerbynature.com/lemon-ricotta-pancakes/#more-32192
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