Servings: 6 people

1 1/4 cup ricotta cheese (14-15 oz will work) 1 ¼ cup ricotta cheese (14 to 15 oz will work)
3/4 cup low fat buttermilk (or kefir) ¾ cup low fat buttermilk (or kefir)
3 large eggs 3 large eggs
2 Tbsp granulated sugar 2 Tbsp granulated sugar
1 1/4 cups all-purpose flour (5 1/2 oz) 1 ¼ cups all-purpose flour (5 ½ oz)
1 Tbsp baking powder 1 Tbsp baking powder
1/4 tsp sea salt ¼ tsp sea salt
Zest of 1 lemon Zest of 1 lemon
Olive oil or coconut oil to cook Olive oil or coconut oil to cook

In a large mixing bowl, whisk together eggs and sugar until well blended.
Mix in ricotta cheese, buttermilk and salt and whisk until blended.
In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
Stir in the zest of 1 lemon. If you let the batter rest for 10 to 30 minutes, the pancakes will be even fluffier.
Heat a large non-stick skillet or griddle over medium heat and melt in your oil.
Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2 to 3 min per side.
Repeat with remaining batter, adding more oil as needed.