Light Lemon Pancakes (Printable Version)

Soft pancakes with lemon zest and creamy ricotta. Easy to whip up and delicious for any special breakfast or brunch spread.

# What You'll Need:

01 - 1/2 teaspoon vanilla.
02 - 1 tablespoon lemon peel shavings.
03 - 1/2 cup smooth ricotta cheese.
04 - 1 tablespoon fresh lemon juice.
05 - 1 cup tangy buttermilk.
06 - 1 cup plain white flour.
07 - 1 tablespoon granulated sugar.
08 - 1/4 teaspoon fine salt.
09 - 1 teaspoon baking powder.
10 - 1/2 teaspoon baking soda.
11 - 2 eggs, large size.
12 - Butter for your pan.
13 - Maple syrup to drizzle.
14 - Lemon slices and fresh mint to decorate.

# Steps to Follow:

01 - Toss together the flour, sugar, salt, baking powder, and soda in a bowl.
02 - Blend ricotta, eggs, buttermilk, lemon peel, the juice, and vanilla in another bowl.
03 - Add the wet ingredients to the dry ones and gently mix. It's okay if it looks lumpy.
04 - Get your skillet hot over a medium flame and melt a bit of butter in it.
05 - Scoop about 1/4 cup batter for each pancake, cook until bubbles form, then flip and cook the other side.
06 - Drizzle syrup over the pancakes, then accent with lemon wedges and mint.

# Additional Notes:

01 - Great choice for a lazy Sunday breakfast.
02 - Handle the batter gently without overdoing it.

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