Lemon Ricotta Pancakes Fluffy and Flavorful Delight

Ingredients

• 1 cup ricotta cheese
• 2 large eggs
• 1 2 milk
• 1 tablespoon lemon zest
• 1 4 fresh lemon juice
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 4 teaspoon salt
• 2 tablespoons sugar
• to taste none Butter or coconut oil for cooking

Instructions

1. In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and lemon juice until well combined.
2. In another bowl, sift together the flour, baking powder, salt, and sugar.
3. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
4. Heat a non-stick skillet or griddle over medium heat and add a little butter or coconut oil to coat the surface.
5. Pour about 1/4 cup of the batter for each pancake onto the hot skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2 minutes until golden brown.
6. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.