Lemon Ricotta Pancakes

 2 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

2 tsp grataed lemon zest

1/2 tsp salt

2 eggs

1/2 cup ricotta cheese

1 1/2 cups milk

confectioners sugar and strawberries (optional)

 

1.  Heat oven to lowest setting.  Coat griddle or large skillet with cooking spray; heat over medium heat.  While griddle heats, in bowl, stir together flour, sugar, baking powder, lemon zest and salt. 

2.  In a separate bowl, beat eggs, then stir in ricotta until blended.  Stir in milk.  Stir egg mixture into flour mixture until just blended.  In batches, drop batter by 1/4 cupfuls onto hot griddle,; cook until bubbles form on top, 1-2 minutes; flip.  Cook 1-2 minutes. Transfer pancakes to baking sheet; keep warm in the oven.  Repeat with remaining batter.  Garnish as desired with sugar and strawberries.