LEMON RICOTTA PANCAKES These are special-occasion pancakes. Serve them for brunch, at your own risk—you will secure yourself the top seed as host for every brunch in the future. MAKES 12 PANCAKES, SERVING 3 TO 4 ½ cup buttermilk 1 cup Fresh Ricotta (here), drained for 30 minutes 2 tablespoons unsalted butter, melted and slightly cooled 2 large eggs ½ teaspoon vanilla extract 1 cup Basic Dry Pancake Mix (here) 2 teaspoons grated lemon zest (from 1 lemon) Vegetable oil for cooking Maple syrup
