Lemon Ricotta Pancakes

1. Preparation

Gather all ingredients: ricotta cheese, eggs, flour, baking powder, sugar, lemon zest, lemon juice, milk, vanilla extract, and salt.

Zest one lemon and set the zest aside.

In a mixing bowl, combine 1 cup of ricotta cheese, 2 large eggs, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Mix well until smooth.

In another bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 tablespoon of sugar, and a pinch of salt.

2. Mixing Batter

Slowly add the dry ingredients to the ricotta mixture, gently folding them together.

Incorporate the lemon zest and 1/4 cup of milk into the batter until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.

3. Cooking

Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Pour approximately 1/4 cup of batter onto the skillet for each pancake.

Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.

Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.

Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

4. Serving

Stack the pancakes on a plate.

Serve warm with fresh berries, a drizzle of honey or maple syrup, and a dusting of powdered sugar if desired.