Lemon Ricotta Mini Pancakes with Raspberries

Lemon Ricotta Mini Pancakes

1 1/2 cups  All Purpose Flour

3 tbsp.  Sugar

2 tsp.  Baking Powder

1 tsp.  Salt

Thoroughly mix the dry ingredients.

Make a well in the center.

1/2 cup  Ricotta Cheese

3/4 cup  Milk

2  Eggs

1 tsp.  Vanilla

1 tbsp.  Lemon Juice

1 tsp.  Lemon Zest

Mix liquid ingredients and pour into the well in the dry ingredients.

Stir until combined.

Be careful not to overmix the batter.

Melt unsalted butter in the pan over medium-low heat. 

Using a small ice cream scoop, drop batter into the pan.

Cook on the first side until bubbles break on the surface.

Flip pancakes and cook until nicely browned.

Serve with warm maple syrup and

blueberries or raspberries.