Steps
- Whisk 1½ cups of all-purpose flour, 2 tablespoons of cane sugar, 1 tablespoon of baking powder, and ½ teaspoon of sea salt.
- In another bowl, whisk 1 cup of whole milk, ½ cup of whole-milk ricotta, 2 large eggs, and 3 tablespoons of melted unsalted butter, cooled slightly.
- Whisk in 2 tablespoons of lemon zest, 1 tablespoon of fresh lemon juice, and 1 teaspoon of vanilla extract.
- Stir the wet mixture into the dry ingredients until just combined, leaving a few lumps. If too thick to pour, add milk 1 tablespoon at a time.
- Heat a lightly buttered nonstick skillet over medium-low heat. Add ⅓ cup of batter per pancake and cook for 1-3 minutes per side, until puffed, golden, and cooked through. Reduce the heat if needed.