Matcha Lemon Ricotta Pancake

Ingredients:

• 1 tsp sifted Matcha
• 1 1/2 cups all-purpose flour
• 2 1/2 Tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 3/4 cup ricotta
• 3 large eggs
• 1 tsp vanilla extract
• 2 Tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 Tbsp butter, melted

Directions:

In a mixing bowl whisk together Matcha, flour, granulated sugar, baking powder, baking soda and salt.

Make a well in center of flour mixture and set aside.

In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

Add butter, lemon zest and lemon juice to milk mixture and blend until combined – don’t be alarmed if it looks a little curdled. Pour milk mixture into flour mixture and whisk just to combined – batter should be a little lumpy.

Cook pancakes in a hot pan or griddle. Top with fruit and/or maple syrup as desired.