Soul Cafe making Lemon Ricotta Pancakes

Dry Ingredients: · 2 ¼ cups all-purpose flour · 2 tablespoons sugar · 1 tablespoon baking powder · ¾ teaspoon baking soda · ¼ teaspoon salt Wet Ingredients: · 1 cup ricotta cheese · 1 cup whole milk · ⅓ cup lemon juice · 3 eggs · Zest of 1 lemon · 1 ½ teaspoons vanilla extract · 3 ounces melted butter Directions 1) In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 2) In a separate bowl, whisk together the ricotta, whole milk, lemon juice, eggs, lemon zest and vanilla until combined. 3) Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix. A few lumps are perfectly fine and will help keep the pancakes fluffy. 4) Stir in the melted butter. 5) Heat an oiled skillet or griddle over medium heat. Pour the desired amount of batter onto the hot surface. 6) Cook until bubbles begin to appear on the surface and the bottom is golden brown, about 2 minutes. 7) Flip and cook the second side until golden brown.