Lemon Ricotta Pancakes

Directions

1. 1
   In a medium bowl combine the dry ingredients;  flour, baking powder, baking soda, salt, and sugar.
2. 2
   In another bowl beat the eggs along with the ricotta cheese, lemon zest, lemon juice.
3. 3
   Add in the milk and mix well.
4. 4
   Combine the wet and dry ingredients together.
5. 5
   Heat a skillet on medium flame, lightly grease, and pour ¼ cup of pancake batter. Flip to the other side once it starts bubbling up and cook for another minute.
6. 6
   Repeat the same with the remaining batter and serve immediately by topping some blueberries and maple syrup (optional).