Ricotta Lemon Pancakes

Ingredients

2 cup	480 ml	all purpose flour
1/4 cup	60 ml	granulated sugar
1 1/2 tsp	7.5 ml	baking soda
3/4 tsp	3.8 ml	baking powder
3/4 tsp	3.8 ml	salt
2		large eggs
1 1/2 cup	360 ml	whole milk
1 cup	240 ml	whole milk ricotta cheese
1 tsp	5 ml	Madagascar vanilla bean paste
1		lemon (zest and juice)
for the pan		butter for pan/griddle
to taste		Toppings: powdered sugar, freshly squeezed lemon juice, maple syrup, whipped cream, mixed berries

In a large mixing bowl, whisk together: flour, sugar, baking soda, baking powder and salt.
In another mixing bowl, lightly whisk eggs. Add milk, ricotta, and vanilla. Beat well until combined.
Pour the wet mixture into the dry mix and stir until combined. Zest the lemon into the mix, then cut the lemon and squeeze all of its juice into the pancake mix, and gently fold in until combined. Try not to over mix the batter.
Heat a large pan or griddle on medium heat. Once hot, add some butter to coat the pan. Use a ladle or a measuring cup to add about 1/3 cups of batter onto your pan.
Cook for a few minutes, until batter starts to bubble, then flip. Cook another few minutes, and once each side is golden, transfer to a plate and keep warm until ready to serve.
Continue until you have used up all the batter. You can preheat the oven to 200 and keep pancakes on a baking sheet to keep warm until you are ready to serve them all.
Top with: powdered sugar, lemon juice, maple syrup and whipped cream. Serve with fresh berries.