Recipes for pancakes with lemon

1. Lemon Ricotta Pancakes:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 eggs
- Zest of 1 lemon
- Juice of 1 lemon
- Butter or oil for cooking

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together the ricotta cheese, milk, eggs, lemon zest, and lemon juice.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a skillet or griddle over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
7. Serve with maple syrup and additional lemon zest if desired.

2. Lemon Blueberry Pancakes:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 egg
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup fresh blueberries
- Butter or oil for cooking

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together the buttermilk, egg, lemon zest, and lemon juice.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the blueberries.
5. Heat a skillet or griddle over medium heat and add a little butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
8. Serve with maple syrup and additional blueberries if desired.