Lemon Ricotta Pancakes (Print Version)

# Ingredients:

01 - 1 cup all-purpose flour.
02 - 1 tablespoon sugar.
03 - 1 teaspoon baking powder.
04 - 1/2 teaspoon baking soda.
05 - 1/4 teaspoon salt.
06 - 1/2 cup ricotta cheese.
07 - 1 cup buttermilk.
08 - 2 large eggs.
09 - 1 tablespoon lemon zest.
10 - 1 tablespoon lemon juice.
11 - 1/2 teaspoon vanilla extract.
12 - Butter for cooking.
13 - Maple syrup for serving.
14 - Lemon wedges and mint for garnish.

# Instructions:

01 - Whisk together flour, sugar, baking powder, baking soda and salt.
02 - Combine ricotta, buttermilk, eggs, lemon zest, juice and vanilla.
03 - Stir wet into dry ingredients until just combined, keeping some lumps.
04 - Warm skillet over medium heat with butter.
05 - Pour 1/4 cup batter per pancake, cook 2-3 minutes until bubbly then flip.
06 - Top with syrup and garnish with lemon and mint.

# Notes:

01 - Perfect for weekend brunch.
02 - Don't overmix batter.

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