Lemon Ricotta Pancakes

Lemon Poppyseed Ricotta Pancakes

1 cup all-purpose flour

2 tbsp granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup ricotta cheese

1 large egg

1/2 cup whole milk

2 tbsp lemon juice

1 tbsp lemon zest

1 tbsp poppyseeds

1 tsp vanilla extract

Butter for the griddle

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients: In a separate medium bowl, whisk the ricotta cheese, egg, milk, lemon juice, lemon zest, and vanilla extract until smooth.

Combine: Pour the wet ingredients into the dry ingredients. Add the poppyseeds and stir gently with a spatula until just combined. Do not overmix; a few lumps in the batter are perfectly fine for fluffy pancakes.

Heat the Griddle: Melt a small pat of butter in a non-stick skillet or griddle over medium heat.

Cook: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1 to 2 minutes until golden brown.

Serve: Stack them high and top with fresh blueberries, a dollop of whipped ricotta or Greek yogurt, and a drizzle of warm maple syrup or honey.