Delightful and fluffy pancakes infused with the zest and juice of fresh lemons and creamy ricotta cheese.

Scale

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup granulated sugar

1 cup ricotta cheese

2 large eggs

1/4 cup milk

Zest of one lemon

Juice of one lemon

1 teaspoon vanilla extract

In a bowl, whisk together flour, baking powder, salt, and sugar. Set aside.

In another bowl, blend ricotta, eggs, milk, lemon zest, lemon juice, and vanilla until smooth.

Gently fold the dry ingredients into the ricotta mixture, stirring until just combined.

Heat a griddle or pan over medium heat and coat with non-stick spray or butter.

Pour approximately ¼ cup of batter onto the pan for each pancake.

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve immediately.

Consider adding blueberries for extra flavor.

Serve with maple syrup or powdered sugar.

Keywords: Easter brunch, lemon ricotta pancakes, pancake recipe