Peach and Ricotta Pancakes

In a large mixing bowl sift together the dry ingredients from the flour through the salt on the above list. Set aside.

In a separate bowl whisk together the wet ingredients from the ricotta through the lemon juice on the above list. Next add the wet ingredients to the dry ingredients in the large mixing bowl and stir to combine. The batter should be lumpy, do not over mix.

Heat a large skillet or griddle over medium heat and add 2 teaspoons of butter to grease the surface. Next pour about three or four, 1/4 cup scoops of the pancake batter onto the cook surface. Top each of the pancakes with 3 slices of peaches and cook for 2-3 minutes or until bubbles start to appear on the top and the undersides are golden brown. Then, flip the pancakes and cook for an additional minute (or until cooked through). Repeat the process until all of the batter has been used. (Keep the cooked pancakes warm in an oven heated to 200F.)

Serve pancakes with sliced peaches and warmed maple syrup. Makes approximately 12 pancakes.