Lemon Ricotta Skillet Pancakes

How to make it

1. 1

   In a medium bowl, whisk together the flour and baking powder. In another bowl, stir the ricotta, eggs, lemon zest, and lemon juice until smooth and creamy.

2. 2

   Add the dry ingredients to the ricotta mixture and fold gently until just combined. The batter will be thick, and that is exactly right.

3. 3

   Warm a lightly greased skillet over medium heat. Spoon in the batter to make small pancakes, about 2 to 3 tablespoons each.

4. 4

   Cook for 2 to 3 minutes on the first side, until the edges look set and the bottoms are golden. Flip carefully and cook for another 1 to 2 minutes.

5. 5

   Serve warm with a drizzle of honey, a spoonful of yogurt, or a few fresh berries if you have them.