I don’t know about you, but I seem to be seeing recipes for lemon ricotta pancakes in cooking publications online and off. A few of them were very fussy, separating eggs and beating the egg whites with a mixer, then folding them in.
This morning, I just winged it and made batter using Aunt Jemima Pancake mix, one egg rather than three, lightly mixed in with a fork, some buttermilk, melted butter, a dollop of whole-milk ricotta, lemon zest and juice from a wedge of lemon. The batter was medium thin and I cooked the pancakes one at a time in a small pan. A pat of sweet butter on top and warmed maple syrup.