1 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1/4 cup buttermilk for waffles or 1/2 cup buttermilk for pancakes
3 tablespoons melted butter for waffles or 2 tablespoons for pancakes
1/3 cup sugar
1 tablespoon lemon juice
zest from 1 lemon (about 3 teaspoons)
In a large bowl stir in all dry ingredients except the sugar. Set aside
In a separate bowl toss the sugar and lemon zest together. Gently rub the sugar into the zest. Add lemon juice and whisk.
Add the eggs to the sugar and lemon mixture and whisk quickly until some foam appears.
Add ricotta cheese, buttermilk and butter and whisk until well combined.
Add dry ingredients onto egg and cheese mixture and gently fold in until completely combined. Do not over mix the batter.
Preheat and butter your griddle or waffle maker. For pancakes, scoop about 1/4 cup for each and gently flip when bubbles form on top. For waffles, scoop about 1/3 cup into waffles maker.
Serve with fresh whipped cream, extra butter or maple syrup.