1½ cups whole wheat pastry flour or white wheat flour
3½ Tbsp granulated sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup nonfat milk
¾ cup low-fat ricotta
3 large eggs
½ tsp vanilla extract
1 Tbsp lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
2 Tbsp unsalted butter, melted
Instructions
Preheat a nonstick pan or griddle over medium-high heat.
In a mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well blended. Whisk in the lemon zest, lemon juice, and milk mixture along with melted butter and blend until combined (it will curdle a little).
Pour batter in ⅓ cups onto the griddle and spread into a 4-5 inch pancake. Cook 2-3 minutes or until bubbles form over the surface of the pancake; flip and cook an additional 2-3 minutes. Continue with remaining batter.