Citrus-Infused Ricotta Pancakes

1. Mix Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and fine salt in a small bowl until well combined.

2. Heat Griddle

Next, heat a griddle or large nonstick pan over medium-low heat.

3. Prepare Lemon Sugar

In a large bowl, combine the granulated sugar with the zest from one lemon. Grate the lemon zest directly into the sugar and rub it together with your fingers until the sugar looks slightly moist and aromatic.

4. Add Vanilla and Eggs

Add the pure vanilla extract to the lemon sugar and whisk to combine. Then, crack in the large eggs and whisk until the mixture becomes foamy on top.

5. Mix Wet Ingredients

To this mixture, add the whole-milk ricotta, whole-milk buttermilk, and melted unsalted butter. Whisk until all the wet ingredients are well blended.

6. Combine Wet and Dry Ingredients

Now, gently add the flour mixture to the wet ingredients and stir just until no traces of flour remain. Be careful not to overmix; a few lumps in the batter are perfectly fine.

7. Cook Pancakes

Butter the heated griddle lightly with room-temperature butter. Drop the pancake batter onto the griddle, using about 1/4 cup for each pancake. Cook until the tops begin to bubble and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes, until the other side is golden brown.

8. Serve Pancakes

Serve the pancakes warm with a pat of butter and a drizzle of blueberry syrup or your favorite toppings.