Lemon-Ricotta Pancakes

Wonderful pancakes! I made them gluten free using Bob's Red Mill 1 for 1 Baking Flour. The texture is perfect - light, fluffy, moist and tender. I added a little lemon juice to the batter for a little more lemon flavor but the ricotta (which seems more for texture than flavor) would pair well with almost any zest/fruit or spice. I halved this recipe for about 8-9 pancakes. These held together much better than other GF pancake recipes, which often are too delicate to easily flip. I'm thinking banana pancakes next time...