Lemon Ricotta and Buttermilk Mini Pancakes (6 Servings)

Wash the lemon and grate only its yellow zest. In another bowl combine 158 g flour and 12 g baking powder.

Whisk 3 eggs with 25 g sugar in a large bowl until thoroughly combined.

Whisk in 400 g ricotta, 180 mL buttermilk, and 1/4 tsp salt until combined.

Sift the flour and baking powder into the wet mixture. Stir only until no dry flour remains, then fold in the lemon zest.

Optionally rest the batter for about 10 minutes. Preheat a nonstick pan over medium heat and grease lightly.

Pour about 30 mL batter per pancake. Cook for 2–3 minutes until the edges set and small bubbles appear on top.

Flip and cook another 2–3 minutes, confirming the centers are no longer wet or raw. Repeat to make about 18 small pancakes.

Serve warm. Refrigerate leftovers within 2 hours and consume within 3 days or freeze.