Lemon Ricotta Pancakes

- ¾ cup all-purpose flour
- 1½ tsp baking powder
- ¾ tsp salt
- ¼ cup granulated sugar
- Zest from 1 lemon
- 1½ tsp vanilla*
- 3 eggs
- ¾ cup whole-milk ricotta
- ¼ cup buttermilk
- 2 Tbsp butter, melted, plus more for the pan and for serving
- Drizzle with your favourite Maple Syrup*

*Available from Well Seasoned

1. Stir together the flour, baking powder and salt in a small bowl.
2. Add the sugar and lemon zest to a large bowl and mash together with a fork.
3. Whisk in the vanilla and eggs.
4. Add the ricotta, buttermilk, and butter, and whisk again.
5. Add the flour mixture and gently stir until no traces of flour remain.
6. Heat a pan or griddle to medium level and then add a pat of butter, coating the whole surface. Pour ¼ cup batter onto the pan and repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.
7. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with remaining batter. Serve warm, slathered with butter and Runamok Blueberry Lemon Maple or your favourite maple syrup.