1 cup un-bleached,white flour

1 tbsp granulated sugar

1 tsp baking powder

½ tsp salt

4 eggs

1 cup ricotta cheese

1 cup small curd cottage cheese

¾ cup milk

1 tsp vanilla extract

1 tsp grated lemon zest

vegetable oil

In a medium bowl, sift together the flour, sugar, salt, and baking powder.  In another bowl, beat the eggs with the
ricotta and cottage cheese, milk, vanilla and lemon zest.

Gradually add the wet ingredients to the dry, stirring just until blended. Do not over mix.

Heat a griddle and lightly grease with vegetable oil.  Drop
the batter onto the griddle to create the pancakes.  When the pancakes are bubbly on the top and nicely browned on the bottom, flip them. Serve with local maple syrup!