## Lemon Ricotta Pancakes

### INGREDIENTS

#### Dry
- 1.5 cups AP flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt

#### Wet
- 1 cup milk
- 3/4 cup ricotta 
- 3 large eggs
- 1 tsp almond extract (or vanilla)
- 1/4 cup fresh lemon juice (about 1.5 lemons)
- zest of 3 lemons
- 1 Tbsp melted butter

### PREPARATION

Add the dry ingredients to a large bowl

Whisk together all of the wet ingredients in another bowl until smooth
Add in the melted butter and pour the wet into the dry.

Whisk together until slightly less lumpy

Let batter sit at room temperature for 20 minutes

Heat electric griddle to a low medium temperature add some butter and pour about 1/2 cup of batter for each pancake.
Flip when the bubbles start to appear on the top.

