lemon ricotta pancakes

reprinted from My Husband Cooks

2 meyer lemons (juice and zest)
2 lg eggs
1 c milk
1 c ricotta cheese
1/2 c sugar
1/4 c melted unsalted butter (1/2 stick)
1 tsp vanilla
1 1/2 c unbleached all-purpose flour
1 Tbsp baking powder
1/4 tsp salt

wisk the wet ingredients. add in the dry ingredients. pre-heat a large skillet over medium fire. (it's better to use too low of a fire than too high.) use a 1/4 c dry measuring cup to pour the batter into the skillet. when the pancakes begin to bubble on the top, they are ready to be flipped. cook until lightly golden brown on both sides.

makes ~20 pancakes