Icebox Cafe's lemon ricotta pancakes Recipe - Los Angeles Times

Ingredients

• 3/4 cup heavy cream
• 2 teaspoons powdered sugar, more to taste
• 1/8 teaspoon vanilla extract
• 3 ounces cream cheese
• 1 tablespoon sour cream
• 1 tablespoon lemon zest, from about 2 lemons
• 1 1/2 cups sugar
• 1 1/4 cups (5 1/3 ounces) flour
• 2 teaspoons baking powder
• 8 eggs, divided
• 2 cups ricotta cheese
• 1 tablespoon lemon juice and zest from 2 lemons
• 1 pound (4 sticks) butter, melted