Lemon Ricotta Pancakes

Makes about 12 pancakes

3/4 cup all-purpose flour
1 Tablespoon baking powder
2 Tablespoons sugar
1/4 teaspoon salt
1 cup ricotta cheese (I use whole milk ricotta)
2 eggs
2/3 cup milk
zest and juice of 1 lemon
fresh blueberries
powdered sugar 
maple syrup

In a small bowl, whisk together flour, baking powder, sugar and salt.

In a large bowl, whisk together eggs, ricotta cheese, milk lemon zest and juice.  

Slowly mix in the dry ingredients with the wet ingredients until combined.  But do not over mix.  Lumps are ok.

Heat skillet or griddle over medium high heat.  Grease with butter or cooking spray.

Pour 1/4 cup batter onto griddle.  Flip when edges brown and bubble form on top.

Serve with powdered sugar, syrup and blueberries.