COOK IT.
In one bowl, whisk together the dry ingredients and make a well (or big bowl shape) in the center using your hands.
In a separate bowl, whisk together the milk, eggs, and ricotta cheese.
Add melted butter to the milk mixture, lemon zest, lemon juice – and whisk to blend.
Immediately pour the wet mixture into the flour mixture, whisking it gently to combine ingredients (remember, lumps are good in pancake batter – it means the batter isn’t over-mixed and ultimately means fluffier pancakes).
Butter the griddle before pouring the batter on. (Vegetable oil works just as well).
Pour ⅓ cup batter onto the griddle at a time and leave plenty of space between them, then let the griddle work its magic and cook them until the bottom is golden brown.
Flip using a large spatula and cook the opposite side until golden brown.
Serve hot off the Daytona, topped with syrup and blueberries.