3 cups pancake batter
zest of 2 lemons, 2 limes or 1 orange
2/3 cup fresh whole milk ricotta cheese
warm grade B maple syrup
Stir the pancake batter and citrus zest together in a bowl, Gently fold in ricotta cheese, taking care not to destroy the texture.
Drop the pancake batter on the griddle and cook for 2-3 minutes until bubbles appear on almost the entire surface
Turn andvery gently tap the pancakes with a metal spatula. Cook until 2nd side is gold. 2 Minutes.
Heat pan really hot.
Add thin layer of oil.
Just before you drop pancake batter, put cold butter on the griddle.