Lemon Ricotta Pancakes

1 1/2c flour

3 tsp sugar

1 tbsp baking powder

1 tsp baking soda

1/4 tsp salt

3 large eggs

1c milk

1c ricotta

lemon zest from 1

lemon juice from 1 

syrup

 

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another medium bowl, whisk together the eggs, milk, 3/4c ricotta, zest, and juice.

Combine the wet ingredients with the dry.

Over med-high heat, add about 1/2c of the batter onto a warm skillet.

Watch for small bubbles, flip over. Repeat for the rest of the batter.