Citrus Ricotta Pancakes

1. Crack egg into a medium sized bowl and lightly beat. Stir in ricotta, sour cream, honey, milk, juice and zest.

2. Stir in flour, baking soda and salt. Mix enough to moisten the flour. Lumps are OK!

3. Heat skillet on medium heat. Add 1 tablespoon of butter. When butter foam subsides add 1/4 cup of batter into the skillet. Spread the batter if necessary into whatever sized pancake you want. Cook until bottom is brown and bubbles appear on top on the pancake, about 2 minutes. Flip pancake, turn heat down to low, and cook until bottom is golden brown. Remove cooked pancake to a plate. Cook the rest of the pancakes on low heat.

4. Sprinkle with additional citrus zest. Drizzle with honey or maple syrup and serve while warm.