Whisk dry ingredients together in a large bowl until combined.
1 1/2 cup all-purpose flour, 1 Tbsp. baking powder, 1/4 cup sugar, 1 tsp kosher salt
In a separate bowl, whisk together evaporated milk, water and ricotta until well combined. Add in eggs, vanilla, lemon juice and lemon zest.
3/4 cup evaporated milk*, 1/4 cup water, 1/2 cup ricotta cheese, 2 eggs, beaten, 1 tsp vanilla extract, 1 lemon, juiced, 2 Tbsp. lemon zest
Using a wooden spoon or spatula, gently fold wet ingredients INTO the dry ingredients. Making sure the batter gets wet. DO NOT OVERMIX YOUR BATTER! Small lumps in the batter are fine.
Turn on burner to med-high.
Melt about a teaspoon of butter on your cast-iron.
butter
Using a ladle or small measuring cup, pour batter on hot cast-iron. Pancake will be ready to flip when you see a lot of tiny bubbles on to the surface (about 3 mintues). Flip and cook other side for about 2 mintues.
Garnish with powdered sugar, lemon juice, maple syrup or fresh fruit.
