In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.
In the medium bowl, add the milk and ricotta cheese and whisk. Then add the eggs. Then add the vanilla, lemon juice, and lemon zest.
Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined.
Brush melted butter onto a large griddle and heat to medium heat. Add pancake batter, about a cup of batter at a time
When you get bubbles, flip over and cook the pancakes on the other side. It should be golden brown. Repeat with remaining batter
Serve with extra ricotta, lemon zest, powdered sugar and blueberries!
Don’t over-mix batter Use a separate bowl for wet and dry ingredients.(so you don’t over-mix resulting in tough pancakes).
Substitutions/Additions You can use limes, oranges, lemons or grapefruit – any citrus fruit works!