Lemon ricotta pancakes

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.

Pancakes technique:

Heat pan really hot.

Add thin layer of oil.

Just before you drop pancake batter, put cold butter on the griddle.