Lemon Ricotta Pancakes

Brighten your March mornings with these fluffy and citrusy Lemon Ricotta Pancakes. They’re a delightful way to enjoy the changing seasons.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp sugar
• 3/4 cup milk
• 2 large eggs
• Zest and juice of 1 lemon
• Butter for cooking

Instructions:

1. In a large bowl, whisk together ricotta, milk, eggs, lemon zest, and juice.
2. In another bowl, mix flour, baking powder, salt, and sugar. Gradually combine wet and dry ingredients until smooth.
3. Heat a non-stick skillet over medium heat. Add butter, then pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden.

Suggested Pairing:

Top with fresh berries, powdered sugar, and a drizzle of maple syrup. Enjoy with a hot cup of coffee or Earl Grey tea.