Sweet Cream Ricotta Pancakes

Ingredients

• 1 cup Ricotta Cheese
• 3/4 cup Buttermilk
• 2 Eggs
• 1 teaspoon Vanilla
• 1 cup Flour
• 4 Tablespoons Sugar
• 1 teaspoon Baking Powder (may use 1 1/2 teaspoons if you desire a thicker pancake)
  
  
  
• 1/4 teaspoon Salt
• Butter for skillet

Optional Add-ins:

• 2 Tablespoons Fresh Lemon Juice
• 1/2 Tablespoon Fresh Lemon Zest
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Berry Maple Syrup:

• 1/4 cup Butter melted
• 1 cup Real Maple Syrup
• 1 cup Blueberries or Raspberries

Instructions

• In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
• Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
• Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in 1/2 cup portions and cook until golden brown on each side.
• Berry Maple Syrup:
• In a saucepan over medium-low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.
   
  Image and recipe from Modern Honey