Lemon Ricotta Pancakes

Nijiya was running a special on organic wheat flour, and I had some leftover ricotta cheese in the fridge, so I made lemon ricotta pancakes for breakfast.  The pancake batter was a combination of dry and wet ingredients.  The dry ingredients consisted of the wheat flour, baking powder, salt and sugar, and the wet ingredients included the ricotta, eggs, milk, lemon juice and lemon zest.  After a few minutes on each side in a hot buttered pan, I plated them with some maple syrup and they were ready to go.  They came out really good...they had a light, airy texture, and the zing of the lemon took it over the top.