Ricotta Pancakes

These fluffy and light pancakes are made with creamy ricotta cheese and a hint of lemon zest for a delightful breakfast treat.

Ingredients - Serves 4

In a large bowl, combine the ricotta, milk, eggs, vanilla, and lemon zest. Stir until well combined.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Heat a large non-stick skillet over medium heat and melt a small amount of butter.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve the pancakes warm with a drizzle of maple syrup.