*Note: if you want to dial up the lemon flavour even more, use the zest of 2 lemons.
Instructions
Whisk together the ricotta and eggs in a large bowl.
Add the milk, lemon zest, lemon juice, honey, and vanilla and beat well to combine.
Add the flour, baking powder, and salt, and stir just until everything is moistened. Small lumps are okay - do not overbeat.
Heat a teaspoon or two of ghee or a mixture of butter and oil in a hot skillet over medium heat.
Drop large spoonfuls (a scant ¼-cup/4 tablespoons) of batter into the hot skillet and spread around a bit to make about 4-inch (10cm) circles. Cook these pancakes over a little bit lower heat than you would cook regular pancakes as they can burn more easily.
Cook until the pancakes are browned on the bottom, then flip them and cook them on the other side until browned and cooked through - they will still be moist on the inside, but shouldn't be gooey.
Makes 16 four-inch (10cm) pancakes. Best served immediately while the edges are still crispy. Serve with warm maple syrup and fresh fruit, preserves, jam, or yogurt. Add a sprinkle of icing sugar if desired, or serve the pancakes with lemon wedges and icing sugar for a full lemon experience.
Notes
When using the zest of a lemon, it's preferrable to use organic lemons, as pesticides and sprays can leave a residue on the skin of the fruit.