Lemon Ricotta Pancakes

Found in SL May 2024 issue and here

2 cups all-purpose flour
3 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups whole-milk ricotta cheese
3/4 cup whole milk
3 Tbsp melted unsalted butter, plus more for brushing griddle
2 large eggs
2 tsp grated lemon zest plus 1/4 cup fresh juice (from 2 lemons), plus more zest and wedges for garnish
Powdered sugar
Butter
Maple syrup

Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.

Whisk together ricotta, milk, melted butter, eggs, lemon zest, and lemon juice in a separate bowl. Form a well in flour mixture; add ricotta mixture, stirring until just combined (batter will be lumpy). Let batter stand at room temperature while griddle heats.

Heat a griddle or large skillet over medium-high, and brush with melted butter. Working in batches, dollop 2-tablespoon scoops of batter onto pan 2 inches apart.

Cook until browned on each side, about 2 minutes per side, adjusting heat as needed.

Garnish with powdered sugar and lemon zest and wedges. Serve with butter and syrup.