Lemon Ricotta Pancake, façon Susan Weaver

INGREDIENTS
2 Cups of All-purpose flour
6 Tablespoon Sugar
2 Tablespoon Baking powder
1/2 Teaspoon salt
1 1/2 cup of milk
1 cup of Ricotta Cheese
2 Large Eggs
Zest from 1 large Lemon
2 teaspoon of vanilla essence
Butter for the pan

METHOD
In a large bowl, mix together the flour, sugar, baking powder and salt.
In a large measuring cup, whisk together the milk, cheese, eggs, lemon zest and vanilla.
Pour the liquid mixture into the flour and using a whisk, blend very well.
On a medium hot skillet, melt some butter and pour 1/4 cup of mixture for a good size pancake.
Serve with Banana, fresh berries and Canadian Maple Syrup !