Moist and Fluffy Ricotta Pancakes
In a medium bowl, whisk together milk, 1 tablespoon of oil, ricotta, vanilla, sugar and eggs.
Add dry ingredients to wet mixture; whisk until just combined. The batter will be thick.
Heat a large skillet or griddle over medium.
Add 1 tablespoon of oil or butter to the skillet
Once your pan is nice and hot, spoon 1/3 cup of batter for each pancake on to your skillet and cook until pancakes begin to rise and some light bubbles form, about 2-3 minutes.
Flip pancake and repeat with the other side.
If pancakes are browning too quickly adjust your heat to medium low.
Place pancakes into a stack and serve with butter and maple syrup or your favorite toppings.
For lemon ricotta pancakes:
Add to the batter
1 teaspoon of lemon zest
juice of 1/2 of a lemon (about 1 tablespoon)