In a medium bowl whisk together the flour, baking powder and salt.
In a large bowl whisk the eggs and sugar to combine well, add the ricotta and mix to combine, add 4 tablespoons of milk and mix just to combine, add the dry ingredients a little at a time and mix just to combine. Add the butter and gently mix together, don't over mix, gently stir in the zest. If needed add the remaining milk.
Cook the pancakes in a hot pan brushed butter. Drop about a ¼ cup of batter onto the pan. Repeat, spacing the batter 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 brushing with more butter and the remaining batter. Serve warm, with butter and a blueberry sauce or toppings of choice. Enjoy!
BLUEBERRY SAUCE
In a medium pot whisk together the sugar, starch and cinnamon, stir in the water and mix together, then add the lemon juice and blueberries bring to a boil over medium heat, lower the heat to medium/low and continue to cook stirring constantly until it thickens, 2-3 minutes. Remove from heat. Serve over the cooked pancakes.
Notes
The consistency of ricotta can vary, if the batter is too thick then add a bit of milk if too thin, then a bit more flour.To store the pancakes, cool completely then place homemade pancakes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a buttered griddle or skillet.Cool your lemon and ricotta pancakes completely. Place them in a freeze safe bag using wax paper or parchment paper to prevent them from sticking together. Keep frozen for up to two months. To reheat, place frozen pancakes in the microwave and heat uncovered for 1-2 minutes until heated through. You can also place frozen pancakes in the oven covered with foil and bake at 375°F until heated through.