Lemon ricotta pancakes

_MG_98183/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
1/2 teaspoon vanilla extract
butter, for greasing the griddle


Preheat a nonstick griddle over medium-ish heat.
In a small bowl whisk flour, baking powder, cinnamon, salt, and sugar together. In a large bowl whisk together the cheese, eggs, milk, lemon juice, zest, and vanilla. Add the flour mixture to the wet ingredients and mix until just combined. Butter the griddle and pour 1/4 cups of the batter for each pancake. Cook on first side until edges are slightly dry and bubbles appear. Flip and cook until golden on remaining side. Repeat until all the batter is used.

Adapted from Cinnamon Spice and Everything Nice


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