Lemon Ricotta Silver Dollar Pancakes

 From Southern Living.  Lemon ricotta pancakes are a sweet and simple breakfast perfect for Easter, Mother's Day, or just because you have the time on Sunday morning. They cook up super tender with just enough bright lemon flavor. The ricotta adds moisture and also some bonus protein. To ensure the fluffiest results, mix the batter until just combined (some lumps are okay). Although we love to serve these pancakes with maple syrup, for an extra zing, slather them in lemon curd. As written, this recipe makes silver dollar-sized pancakes, but you can also dollop the batter on the pan in 1/4-cup portions for regular-size ones. These were so good with just ate them with powdered sugar and lemon zest!

2 cups all-purpose flour 

3 Tbsp. granulated sugar 

2 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. kosher salt 

2 cups whole-milk ricotta cheese 

3/4 cup whole milk 

3 Tbsp. melted unsalted butter, plus more for brushing griddle 

2 large eggs 

2 tsp. grated lemon zest plus 1/4 cup fresh juice (from 2 lemons), plus more zest and wedges for garnish 

Powdered sugar Butter Maple syrup

  Combine dry ingredients: Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined. 

Whisk together ricotta, milk, melted butter, eggs, lemon zest, and lemon juice in a separate bowl. Form a well in flour mixture; add ricotta mixture, stirring until just combined (batter will be lumpy). Let batter stand at room temperature while griddle heats. 

Heat a griddle or large skillet over medium-high, and brush with melted butter. Working in batches, dollop 2-tablespoon scoops of batter onto pan 2 inches apart. Cook until browned on each side, about 2 minutes per side, adjusting heat as needed. ( I found I cooked them 2 minutes on each side then one more minute back on first side to thoroughly cook through)

Garnish with powdered sugar and lemon zest and wedges. Serve with butter and syrup.