Lemon Ricotta Pancakes
Ingredients:
| 1 | large or 2 smaller lemons |
| 1¾ | cups all-purpose flour |
| 2 | teaspoons baking powder |
| ¼ | teaspoon baking soda |
| ½ | teaspoon salt |
| 3 | large eggs |
| 1 | cup ricotta cheese |
| ¼ | cup sugar |
| 1 | cup milk |
| 1 | teaspoon vanilla extract |
| 1 | tablespoon butter, melted |
| 2 | cups blueberries (optional) |
Zest and juice the lemon(s) to yield 1 to 2 tablespoons zest (to taste) and about ¼ cup juice.
In a large mixing bowl, stir together flour, baking powder, baking soda, and salt. Make a well in the flour mixture.
In another large bowl, whip the eggs until light and creamy. Whisk in the sugar and ricotta cheese until smooth. Stir in the milk and vanilla.
Pour the egg mixture into the flour. Add the lemon zest, lemon juice, and melted butter. Whisk until just combined (the batter should still be slightly lumpy). Stir in the blueberries (optional).
Heat griddle to 250° F to 275° F (or skillet over medium heat). Brush the griddle with additional melted butter or vegetable oil, and pour out a ladleful of batter (about ⅓ cup) for each pancake. Flip when bottom is golden brown and batter has set around the edges.