Lemon Ricotta Pancakes

Instructions:

Heat a griddle or non-stick skillet over medium heat.

In a small bowl, whisk together the flour, baking powder, and salt.

In a large bowl, combine sugar, lemon zest, vanilla, and eggs with a whisk. Add the ricotta, buttermilk, and butter, whisking until well combined. Add in the flour mixture and mix until no dry streaks of flour remain.

Generously butter the griddle then drop 1/4 cup (#16 cookie scoop) dollops of batter onto it, spacing them at least an inch apart. Cook until the tops are very bubbly, and the edges look cooked. Flip and cook until the other sides are golden brown, about 2 minutes. Serve warm with butter, blueberry syrup, or lemon curd.