Ingredients :

• 1 cup whole milk ricotta cheese
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted

Method :

1. In a large bowl, whisk together the ricotta cheese, eggs, milk, vanilla extract, and lemon zest until smooth.
2. In a separate bowl, sift together the flour, sugar, baking powder, and salt.
3. Gently fold the dry ingredients into the wet ricotta mixture until just combined.
4. Heat a lightly buttered griddle or non-stick skillet over medium-low heat.
5. Pour 1/4 cup of batter per pancake onto the griddle and cook until bubbles form on the surface.
6. Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.
7. Serve warm with maple syrup or fresh fruit.

Recipe Notes :

Chef Pro Tip: Avoid overmixing the batter to keep the pancakes airy and light. Variation: Add half a cup of fresh blueberries to the batter for a fruity twist. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.