Equipment: Digital scale (preferred), Griddle, Unbleached parchment, Mixing bowls, Whisk, Measuring cups and spoons, Spatula, Warm receiving platter

Before You Dive In – Prep: please read!

• Bring eggs to room temperature
• Remove ricotta & milk from fridge about 30 min before cooking
• Preheat griddle on medium-low
• Melt the butter
• Zest and juice the lemon
• Place serving platter or plates in a preheated oven set to warm

Step 1: In a large mixing bowl, whisk together the dry ingredients.

Step 2: In a separate medium bowl, whisk together the milk, cheese, eggs and vanilla just until blended. Add the rest of the wet ingredients and whisk until combined. The batter will curdle – this is what you want to see!

Step 3: Pour the wet mix into the dry blend and whisk until combined. No need to over mix. The batter will start to bubble.

Step 4: Use a measuring cup to pour batter onto the preheated griddle. A 1/3 measure cup makes average sized pancakes. pancakes. Cook until bubbles appear and start to pop; bottoms should be a lovely golden brown. Flip pancakes over and cook until the opposite side is golden and pancakes spring back to the touch. If your finger leaves a dent – you need to cook for another minute or two and press again.

Step 5: Transfer cooked pancakes to a warm serving platter and repeat step 4 until done. Serve immediately with your favorite toppings, (we love vanilla powder with whipped cream!)

Note: Pancakes are best eaten the same day or freeze for up to a month. Thaw on the counter or use a microwave.

Enjoy!