Lemon Ricotta Pancakes

Sundays are for Brunch! These Lemon Ricotta Pancakes are the perfect addition to your brunch spread! They’re fluffy and oh so good! The lemon gives them a refreshing flavor, and the ricotta a thick fluffy texture. These pancakes are sure to satisfy your brunch cravings!

Ingredients:

· 2 cups all-purpose flour

· ¼ cup granulated sugar

· 1 ½ teaspoons baking soda

· ¾ baking powder

· 1 teaspoon salt

· 2 large eggs

· 1 ½ cups milk

· 1 cup ricotta cheese (full fat if you have it, others will work as well)

· 1 ½ teaspoons vanilla extract

· ¼ cup lemon juice (fresh)

· 3 teaspoons lemon zest

· Maple syrup, butter, and fresh blueberries for serving

Directions:

1. In a large bowl add the 2 cups flour, ¼ cup sugar, 1 ½ tsp baking soda, ¾ tsp baking powder, and 1 tsp salt—whisk to combine.

2. In a separate bowl add the 2 eggs and lightly beat them. Add in the 1 ½ cups milk, 1 cup ricotta cheese, and 1 ½ tsp vanilla—beat until well combined.

3. Stir the wet mixture into the dry—stir until everything is combined.

4. Now fold in the ¼ cup lemon juice and 3 tsp lemon zest—stir until well combined.

5. Now heat griddle or pan and lightly grease with cooking spay or butter (I prefer cooking spray, butter burns), using a 1/3 measuring cup, scoop the batter onto the griddle-- let cook for about 3 minutes or until bubbles form on top then flip. Cook on the second side for about 2-3 minutes. Repeat until all the batter is used up.

6. Finally add a slice of butter on top drizzle with syrup and Enjoy!