Fresh blueberries, for serving

In a large bowl, whisk together the flour, sugar, baking soda, baking powder and a large pinch of salt.

In a separate bowl, lightly beat eggs with whisk until frothy, then add in the milk, ricotta and vanilla, gently beating until well combined. Stir this wet mixture into the dry ingredients, just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to overmix the batter.

Preheat a heavy, wide-bottomed nonstick pan or griddle over medium heat. (You'll know it's ready when a drop of water dances around the pan and then evaporates.) Lightly brush pan with a little melted butter, if desired.

Pour batter by 1/4 cupfuls onto the hot pan or griddle, and gently spread into 3- to 4-inch circles. (Be careful to keep the pancakes separate.) Cook until small bubbles form and pop on top, and the edges look dry, about 2 minutes. Flip, then cook on the second side until golden brown, about 1-2 minutes more. Repeat with all pancake batter.

Serve pancakes immediately, with powdered sugar and blueberries sprinkled on top.

Makes about 20 pancakes.

— Gretchen McKay