Citrus Infusions: Lemon Ricotta Pancakes

Instructions:

1. Prepare the Batter:

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

   • In a separate bowl, combine the ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla. Whisk until smooth.

   • Gently fold the wet ingredients into the dry ingredients, mixing just until combined (a few lumps are fine—overmixing makes pancakes tough).

2. Cook the Pancakes:

   • Heat a skillet or griddle over medium heat and lightly grease with butter or oil.

   • Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set (2-3 minutes).

   • Flip and cook another 1-2 minutes until golden brown and cooked through.

3. Serve & Garnish:

   • Stack the pancakes warm, drizzle with maple syrup or honey, and garnish with lemon wedges, fresh mint, and a dusting of powdered sugar.

Time & Servings:

• Prep Time: 10 minutes

• Cook Time: 10-12 minutes

• Servings: 4-6 pancakes

Bright, tender, and bursting with citrus—these pancakes are sunshine on a plate! 🌞🍋