Lemon Ricotta Pancakes Recipe | The Cooking World

Ingredients

• 240 g (2 cups) all-purpose flour
• 50 g (¼ cup) sugar
• 4 g (1 teaspoon) baking soda
• 2 g (1/8 teaspoon) fine sea salt
• 500 g (2 cups) milk
• 188 g (¾ cup) ricotta cheese
• 2 large eggs
• 15 g (1 tablespoon) pure vanilla extract
• Zest of 1 ½ lemon
• Juice of 1 ½ lemon
• 113 g (1 stick) salted butter, or as needed, plus more for serving