Lemon Ricotta Pancakes

Ingredients

All-purpose flour

1 cup

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Sugar

2 tablespoons

Ricotta cheese

1 cup

Egg

1 large

Milk

1/2 cup

Lemon juice

2 tablespoons

Lemon zest

1 tablespoon

Butter

2 tablespoons, melted (plus more for greasing)

Fresh berries

1 cup (for topping)

Maple syrup

for serving

Instructions

1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, mix together the ricotta cheese, egg, milk, lemon zest, lemon juice, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for an additional 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
7. Serve the pancakes warm, topped with a generous drizzle of maple syrup and a colorful assortment of fresh berries.