Fluffy Lemon Ricotta Pancakes are light and creamy and brightened with a tang of lemon.
Heat a large non-stick griddle or skillet over medium-low heat. Melt a teaspoon of butter to coat the pan. Using a 2/3 cup measuring scoop, pour the batter onto the griddle into pancakes.
Cook until bottoms are light brown and bubbles form on top, approx 2-3 minutes. Flip, and cook another 2-3 minutes.
Serve warm with maple syrup and freshly sliced fruit.
Recipe yields approx 12 pancakes, serving 4 people.