Tool

• Large nonstick skillet or griddle

Ingredients

• 1½ cups all‑purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup ricotta cheese

• ⅔ cup whole milk

• ¼ cup lemon juice

• 2 large eggs

• 2 teaspoons lemon zest

• 1 teaspoon vanilla extract

• 3 tablespoons butter, melted and cooled slightly

• Maple syrup, for serving

• Blueberries, for serving

Direction

Make the Batter

• In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

• In a medium bowl, whisk ricotta, milk, lemon juice, eggs, lemon zest, and vanilla.

• Pour ricotta mixture into dry ingredients.

• Fold gently to create a lumpy batter.

• Add melted butter and stir until just combined — batter should remain slightly lumpy.

Cook

• Heat a skillet or griddle over medium‑high.

• Once hot, coat with 1 teaspoon melted butter.

• Add ¼–⅓ cup batter per pancake, leaving 2 inches between each.

• Cook 3–4 minutes until golden and bubbles appear.

• Flip and cook 1–2 minutes more until golden brown.

• Adjust heat to medium or medium‑low for later batches.

Notes

• Don’t overmix: Slightly lumpy batter = fluffier pancakes.

• Use a measuring cup for evenly sized pancakes.

• Adjust heat between batches — later pancakes brown faster.

Nutrition

(per pancake)

Calories: 209kcal • Carbs: 24g • Protein: 7g • Fat: 9g
Saturated Fat: 5g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 3g • Trans Fat: 0.2g
Cholesterol: 72mg • Sodium: 326mg • Potassium: 108mg • Fiber: 1g • Sugar: 4g
Vitamin A: 336IU • Vitamin C: 4mg • Calcium: 145mg • Iron: 2mg