Servings: 4 pancakes
- 1 cup ricotta
- 1 cup plain yogurt
- 3 eggs
- ½ teaspoon baking soda
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- Butter or grapeseed or other neutral oil as needed.
Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest.
Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately with maple syrup (and have some blueberries, peanut butter or dark chocolate chips on top!).