Ricotta Pancakes

 Ingredients:

2 C all-purpose flour
1/4 C sugar
1 tsp baking soda
2 C milk
3/4 C ricotta cheese
2 large eggs
1 TBS pure vanilla extract
Butter for pan
Maple Syrup

Directions:

In a large bowl, whisk dry ingredients together.

In a medium bowl, whisk together wet ingredients until well blended.

Add the wet to the dry and stir until just combined.

Heat a large skillet over medium heat until hot. Add butter to hot skillet and coat the pan. 

Pour batter about 1/4 C at a time to form as many pancakes will fit without crowding. Cook until the tops are covered with bubbles and the edges are crispy brown, about 3 minutes. Then flip and cook for 2-3 minutes on the other side, until browned on the bottom. Transfer the pancakes to a platter.

Repeat with rest and serve with butter and syrup.