Ingredients

• ¾ C             All-purpose flour
• 1½ t           Baking powder
• ¾ t             Salt
• ¼ C             Granulated sugar
• 1                Lemon
• 1½ t           Pure vanilla extract
• 3                Large eggs
• ¾ C            Whole-milk ricotta
• ¼ C            Buttermilk, preferably whole milk
• 2 T             Unsalted butter, melted, plus room-temperature butter for cooking and serving

Directions

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar.
• Using your fingers, gently rub the zest into the sugar.
• Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top.
• Next, add the ricotta, buttermilk and butter, and whisk until well blended.
• Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.
• Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you’d like.