Ricotta Pancakes

1. In a medium bowl, whisk together the all-purpose flour(225 g), baking powder(7 g), baking soda(1 g), granulated sugar(25 g), kosher salt(12 g), and lemon zest(1 pinch) until thoroughly combined.
2. In a separate bowl, whisk the eggs(2). Then whisk in the whole milk(240 ml), neutral oil(15 ml), and full-fat ricotta(220 g) until you have a homogeneous mixture.
3. Add the ricotta-milk mixture to the flour mixture, and whisk until thoroughly combined. It's okay if there are a few small lumps. Let the mixture rest for 5 minutes.
4. Heat a large nonstick skillet over medium heat. Lightly grease the pan with unsalted butter(some) or spray lightly with cooking spray(some).
5. Once the pan is hot, add the batter to the pan in 60 ml portions, spacing them far enough apart to avoid them forming together.
6. Cook the pancakes for 2 minutes to 3 minutes, or until golden brown on the bottom and beginning to bubble on the top. Flip and cook for an additional 2 minutes to 3 minutes, or until just cooked through. Transfer to a plate, and repeat with the rest of the pancake batter.
7. Top with salted butter(some) and maple syrup(some) and serve.