1
In a medium bowl, mix together flour, baking powder and salt.
2
In a large mixing bowl, mix buttermilk, eggs, vanilla and oil until lightly combined.
3
To the bowl of wet ingredients, add the sugar, lemon juice and zest and ricotta cheese. Whisk well to combine.
4
Pour the dry ingredients into the wet ingredients and mix until just combined. Do not over mix. The batter will be thick and some lumps are ok.
5
Spoon batter onto an electric griddle or a hot skillet. I keep mine about 4 inches in size for easier flipping.
6
Watch for bubbles in the batter before flipping.
7
Serve warm with fresh fruit and lemon curd.
