Lemon Ricotta Pancakes

Ingredients:

• 2 and 1⁄4 cups flour

• 2 and 1⁄4 tsp baking powder

• 3⁄4 tsp baking soda

• 3⁄4 tsp salt

• 1⁄4 cup sugar

• The zest of one Little Smoochies lemon

• 2 eggs+1 egg yolk

• 1 and 1⁄2 cups milk

• 1⁄4 cup vegetable oil

• 3 tsp fresh squeezed Little Smoochies lemon juice and 1 cup ricotta cheese

Instructions:

1. In a large mixing bowl combine: flour, baking powder, baking soda, salt,
   sugar and lemon zest. Whisk to combine, then set aside.

2. Next, in a separate bowl combine: eggs. egg yolk, milk, oil, lemon juice and ricotta.
   Mix well until everything is thoroughly incorporated.

3. Then, pour wet ingredients into the dry. Mix well. Set aside.

4. Heat a griddle (how we made them) or a larger skillet over medium high heat,
   spraying with a non-stick cooking spray before getting started.

5. Ladle batter onto your griddle or pan once hot. We made our pancakes smaller
   (using a smaller ice cream scoop to portion out), but you can make them any size you desire.

6. Cook pancakes until done. Then remove from the griddle and set aside.

7. Repeat until you have used all of your batter.

8. To serve: plate with fresh lemon slices or wedges, powdered sugar,
   whipped topping, or other toppings as desired.