Ricotta Pancakes

• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Baking Soda
• 2 Tablespoons Powdered Sugar
• 1 pinch Cinnamon
• 4-1/2 ounces, weight Ricotta (about 1/2 Cup)
• 1 cup Milk
• 1 whole Large Egg, Beaten
• 2 Tablespoons Butter, Melted
• 1 teaspoon Lemon Juice

1. In a large bowl, sift together the dry ingredients. In a separate bowl, thoroughly mix together the ricotta, milk, egg, butter and lemon juice. Add the wet ingredients to the dry, taking care to not overmix. Some lumps in the batter are ok.
2. Heat a skillet over medium heat to the point where you can hold your hand 6 inches off the skillet for 6 seconds without being uncomfortable. Grease the skillet with cooking spray or butter. Scoop about 1/3 of a cup of batter onto the skillet and cook 2 minutes each side, until lightly golden brown. You'll know when to flip the first time once you see a few bubbles forming in the center of each pancake. If the first few pancakes come out too dark, turn down the heat and wait a few minutes before continuing cooking the rest of the pancakes.
3. Store in a warm oven on a cookie sheet while you cook the rest of the pancakes. Serve warm with whipped cream, butter, and maple syrup.
4. Recipe adapted from Taste.com.au.

allpurpose, baking powder, ubc, baking soda, powdered sugar, cinnamon, weight ricotta, milk, egg, butter, lemon juice

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/ricotta-pancakes-2/ (may not work)