Lemon-Ricotta Pancakes

 Lemon Ricotta Pancakes

1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

Place the flour, baking powder and salt into a mixing bowl. Stir
all of the ingredients together until evenly combined.  Set aside.

Pour the buttermilk into another mixing bowl.  Add the eggs,
vanilla and oil into the bowl.

Add the ricotta cheese, sugar and lemon zest into the bowl with the
buttermilk.  Using a wire whisk, gently stir the ingredients
together until evenly combined.

Add the flour mix into the bowl with the buttermilk and ricotta
cheese.  Continue to fold the ingredients together until evenly
combined with a few small lumps remaining in the batter. Do not
over mix the batter.

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick
pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into
the non-stick pan, forming one pancake that is 6" in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the
edges begin to dry and puff up with little air bubbles will start
appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2
minutes or until done.

Makes 8 Pancakes