Lemon Ricotta Pancakes

In a small mixing bowl, combine the flour, baking powder, baking soda, salt and sugar.

In a larger mixing bowl, combine the ricotta cheese, milk, egg, lemon juice, butter and vanilla until smooth.

Gradually add the dry ingredients into the large bowl and mix until combined. Add the lemon zest to the large bowl and stir to distribute throughout the batter.

Cook pancakes on a griddle or in a skillet on medium (make sure you grease the pan and when you drop a few water droplets onto the pan they should “dance” but not evaporate).

Cook 2-3 minutes per side. Enjoy with maple syrup or try a yummy blueberry syrup!