Guys, San Francisco has been gorgeous, and I'm serving Sunday brunch for a few friends tomorrow, and these are the pancakes I'm serving. You can make the batter the night before. You’ve got to try these lemon ricotta pancakes. They’re light, fluffy, and bright with just the right level of sweetness. A simple, feel-good stack that makes even the brightest of mornings feel a little MORE golden. I hope you love them…

For Dry Ingredients:

1 cup all-purpose flour

2 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine sea salt

Wet Ingredients:

1 cup whole-milk ricotta

3/4 cup milk, whole

2 count large eggs

1 zest lemon zest

2 tbsp lemon juice, fresh

1 tap vanilla

2 tbsp melted butter

Instructions:

1. Mix the dry ingredients.

2. Whisk flour, sugar, baking powder, baking soda, and salt

3. Mix the wet ingredients. In another bowl, whisk ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter.

4.Combine. Gently fold dry into wet. Don’t overmix – a few lumps keep the pancakes tender

1. Heat the pan. Warm a nonstick or cast-iron skillet over medium. Add butter (or butter + oil).

2. Cook Scoop about ⅓ cup of batter per pancake. Cook until bubbles form and edges set, then flip and cook another 1–2 minutes.

3. Serve warm. Stack high and top with maple syrup, berries, or powdered sugar.