Lemon Cloud Ricotta Pancakes

Ingredients

• 3/4 cup all purpose flour (if GF, try 1-1 flour, I haven’t tried this sub yet)

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1/4 cup sugar

• 3 large eggs

• Zest of 2 lemons

• 1 1/2 teaspoons vanilla extract

• 3/4 cup whole milk ricotta

• 1/4 cup buttermilk, preferably whole milk

• 2 tablespoons unsalted butter melted

• Fresh raspberries and Blueberries tossed with a little sugar.

Lemon Cloud Ricotta Pancakes- Adapted from NYT article

1. Mix all the dry ingredients together in a bowl, set aside. Heat the griddle over medium high heat.

2. In a mixing bowl, whisk the eggs well - until they foam up a little, mix the rest of the wet ingredients, add zest of 2 lemons. Mix well

3. Add the flour mixture and gently stir until no traces of flour remain.

4. Generously butter the griddle, then drop about 1/4 cup batter onto hot griddle or large cast iron skillet .  Cook until bottoms are golden, 2-3 minutes. flip and cook until bottoms are golden, another 2 minutes more,

5. Sauté berries quickly, only a few minutes to warm and bring out the sweetness. Plate the pancakes, serve with warmed berries.  Some like additional maple syrup,