Citrus Infusions: Lemon Ricotta Pancakes

Ingredients (Serves 4)
1 cup (250g) ricotta cheese
3/4 cup (180ml) milk
2 large eggs
1/4 cup (50g) granulated sugar
Zest of 1 lemon
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
Butter or oil, for cooking
For the lemon syrup or topping:
1/4 cup (60ml) fresh lemon juice
2–3 tbsp sugar or honey
Optional: fresh berries or extra ricotta for serving
Instructions
Mix the wet ingredients:
In a large bowl, whisk together ricotta, milk, eggs, sugar, lemon zest, and vanilla until smooth.
Combine dry ingredients:
In another bowl, mix flour, baking powder, baking soda, and salt.
Fold together:
Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix—the batter should remain slightly lumpy.
Cook the pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake. Cook 2–3 minutes, until bubbles form on top and edges look set. Flip and cook another 1–2 minutes until golden.
Prepare lemon syrup (optional):
In a small saucepan, combine lemon juice and sugar (or honey). Heat gently until sugar dissolves and syrup slightly thickens.
Serve:
Stack pancakes, drizzle with lemon syrup, and top with fresh berries or a dollop of ricotta for extra indulgence.