Lemon Ricotta Pancakes/ makes 8 Pancakes
WET ING Add 2 Eggs, tsp Vanilla, 2 Tb Veg/Oil to 1-1/2 c Buttermilk.
Add 2 c Ricotta, 4 Tb Sugar, 2 Tb Lemon Zest. Whisk gently stir/combine.
BATTER Stir/combine 1-3/4 c flour, Tbl B/Powder, tsp K/Salt. Add to wet ing;
fold in to evenly combine leave small lumps in batter); Do not over mix.
COOKING Heat 1/4 tsp veg oil on griddle or non-stick pan. Using a 4 oz. ladle,
pour batter into 6” diameter pancake. Cook 2-1/2 min (edges begin to dry and puff up;
little air bubbles appear on surface. Flip; cook done 1-1/2 min. Plate.
SERVE w/ a shower of conf, buttered maple syrup, strawberry topping.