I went and added some creamy ricotta and punchy lemon to help give plain pancakes a little zippadee do da.   The ricotta adds a nice texture as well as a  hit of protein, making them much more satisfying.  As it does, lemon zest adds a nice spark of unexpected flavour that brightens up the morning.

1 1/2 cups flour
1 tbsp baking powder
2 tbsp granulated sugar
1/2 tsp salt
3/4 cup whole milk
3/4 cup ricotta
2 eggs
1 tsp vanilla
Zest of 1 lemon
Butter for frying the pancakes (about 2 tbsp)

1. Whisk together the flour, baking powder, sugar and salt.
2. In a separate bowl, whisk together the milk, ricotta, eggs and vanilla.
3. Switch to a wooden spoon and stir the dry ingredients into the wet and add the lemon zest.  Mix until everything is just combined. You will still see some small lumps.
4. Heat a non-stick skillet over medium heat and add a small amount of butter.  Once the butter is melted add about 1/2 a cup of batter per pancake and cook.   Depending on the size of the pan, make 3-4 pancakes at a time. Cook until small air bubbles begin to appear on the top of the pancakes.  Flip and continue cooking for another 3min or until golden brown and cooked through.  Repeat with remaining batter.

Serve topped with your favourite garnish.

Ideas for garnish: Berries, yogurt, maple syrup, nuts, icing sugar.