Preparation Steps

• In a bowl, whisk together flour, baking powder, salt, and sugar.
• In another bowl, beat the eggs and then add ricotta, milk, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
• Gradually add the wet ingredients to the dry ingredients, and stir until just combined.
• Heat a non-stick skillet over medium heat and add a small amount of butter. Pour 1/4 cup of batter for each pancake onto the skillet.
• Cook until bubbles form on the surface of the pancakes and the edges appear set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown.
• Serve warm with maple syrup or fresh berries.