Fluffy Lemon Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 cup milk
• 1 cup ricotta cheese, preferably whole milk
• 2 large eggs
• 1/2 cup honey
• 4 Tbsp. unsalted butter, melted and slightly cooled
• 2 tsp. vanilla extract
• 1 Tbsp. lemon zest
• 1 Tbsp. lemon juice
• Butter or oil for the pan

Instructions

1. 1

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

2. 2

   In another bowl, whisk together the milk, ricotta cheese, eggs, honey, butter, vanilla, lemon zest, and juice.

3. 3

   Add the dry ingredients to the wet and stir with a wooden spoon just until combined. Do not overmix. Some lumps are okay. Let the batter rest for about 5 minutes. This step is super important. Resting the batter lets the gluten rest and settle down resulting in airy batter.

4. 4

   Heat a nonstick skillet over medium heat. Melt butter in the pan or add oil and swirl to coat. Pour 1/4 cup of pancake batter into the skillet. Cook until you see little bubbles on top and the edges starting to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. If the pancakes brown too quickly, reduce heat. Makes 20 pancakes. Serve with butter and maple syrup.