Add ricotta to food processor and blend until sompletely smooth.
2
in large bowl, combine flour, sugar, baking powder and soda, salt. Whisk until combined. in smaller bowl whisk together ricotta, milk, lemon zest/juice, eggs, vanilla and butter. Add the wet ingredients to the dry, mixing until smooth and well combined.
3
heat a large skillet over medium heat. Add non-stick spray or butter to pan if desired, then pour about 1/2c of batter on hot skillet and repeat, leaving an inch between pancakes. cook until pancakes bubble on top ande edges--about 2 minutes. Flip and cook for another 1-2 minutes.
4
Top pancakes with melted bittersweet chocolate and lemon glaze:
take last lemon juice/zest, powdered sugar and 1/2T butter. Whisk together until smooth. If too othick, add more liquid 1t at a time until desired consistency. If too thin, add more sugar.
