Lemon-ricotta pancakes

Luxurious and a nice change from your standard buttermilk pancakes. Serve with butter and maple syrup, fruit compote, etc.

• 1/2 c + 2 TB AP flour
• 2 TB table sugar
• 1/2 TB baking powder
• 1/2 tsp salt
• Zest of 1 large lemon
• 1/2 TB vanilla extract
• 3 eggs
• 3/4 c ricotta
• 1/3 c buttermilk
• 2 TB butter, melted and cooled a bit

Thoroughly mix the dry ingredients in a large bowl. Whisk together the remaining ingredients then whisk into the dry until well blended. Add a bit more flour or buttermilk if needed to get the right consistency. Cook in a nonstick skillet over medium heat for 2-3 min or until bubble rise to the surface. Flip and cook for another minute or 2 until the bottom is lightly browned. Serve immediately.