Lemon Ricotta Pancakes

Zest of 1 lemon
¼ cup lemon juice
¾ cup ricotta
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
3 eggs
1 cup milk of choice
2 tablespoons brown sugar
1 teaspoon oil or butter

Toppings (optional)

Lemon slices
Fresh fruit
Maple syrup
Coconut chips
Freeze dried strawberries

1. In a mixing bowl, combine the flour, sugar, baking powder and baking soda
2. In a separate bowl, whisk together milk, ricotta and eggs. Add butter or oil, lemon zest and lemon juice
3. Pour milk mixture into flour mixture and whisk until smooth
4. Heat a fry pan or skillet over medium heat and add 1 tablespoon oil. Add two tablespoons of mixture into pan for each pancake. Cook until bubbles begin to appear, and pancake turns golden. Flip and cook opposite side. Serve warm with toppings of choice.