You may never go back to regular pancakes after trying these lemon ricotta pancakes. Adding ricotta cheese and fresh lemon into the batter leaves you with fluffy, custard-like, and tangy pancakes every time!
In a mixing bowl, add the flour, baking soda, salt, and sugar and mix well. In a separate bowl, whisk together the ricotta cheese, milk, lemon juice and rind, egg, and melted butter. Combine the wet and dry ingredients.
Add oil to a non-stick pan and place it over medium heat. Once hot, scoop out 1/4 cup portions of the pancake batter and immediately cover the pan (this traps heat and yields thicker pancakes). Cook the pancakes for 2-3 minutes, or until you see bubbles form around the edges. Remove the lid and flip the pancakes and cook for a further minute.
Repeat the process until all the batter is used up.
Notes
TO STORE: Store any leftovers in an airtight container in the fridge for up to 3 days. TO FREEZE: You can freeze the pancakes in an airtight container for about three months. Place sheets of parchment paper in between each one to prevent them from sticking to each other. TO REHEAT: Reheat the pancakes in the microwave for 20 to 30 seconds or in a non-stick skillet over medium heat until crispy and warmed through.