Lemon Ricotta Pancakes

What you need:

2 eggs
1 cup buttermilk (maybe a little more depending on how thin you like your pancakes. I like them on the thinner side)
3 Tablespoons butter, melted
2 Tablespoons real maple syrup
1.5 cups all-purpose flour
1/2 teaspoon almond extract
1 heaping cup ricotta cheese
1 whole lemon, zested first and juiced
1/2 teaspoon baking powder

Sunflower oil for frying them in skillet.

Whisk eggs in large mixing bowl just enough to break up the yolks. Add in maple syrup, almond extract, lemon zest and juice, buttermilk and ricotta and whisk together. Add in melted butter. Whisk in the flour and baking powder until combined. You may need to add more buttermilk depending on how thick you like your pancake batter. I tend to like thinner pancakes so the batter is a touch wetter than traditional pancake batter.

Fry in skillet with sunflower oil — they take about 3 minutes per side. Enjoy!

Top with maple syrup, cherries, plain yogurt or powdered sugar!