Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

From: Chef Azmin Ghahreman, Sapphire Laguna, Laguna Beach, CA. Yield: 8 servings.

20 oz. flour
6 oz. sugar
1 Tbsp. baking soda
2 Tbsp. baking powder
2 tsp. salt
3 pints buttermilk
6 large eggs, beaten
as needed, vegetable oil
3 oz. melted sweet butter
1½ pints ricotta cheese
3 lemons, zest only

Mixed Berry Compote (yields approximately 2 cups):<

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