In large bowl combine flour with sugar, baking powder and baking soda, set aside.
1 cup all-purpose flour, 2 Tbsp. granulated sugar, 1 tsp. baking powder, 1/2 tsp. baking soda
In another large bowl mix egg with electric mixer, add buttermilk, ricotta cheese, lemon juice, vanilla extract and lemon zest from 1 lemon.
1 egg, 3/4 cup buttermilk, 1/2 cup ricotta cheese, 2 Tbsp. lemon juice, 1/2 tsp. vanilla extract, 1 lemon
Heat the lightly oiled frying pan on a medium heat. Pour about 1/4 to 1/3 cup of the batter into the frying pan. Cook for 2-5 minutes. Flip when bubbles will form on the pancake. Cover and cook for another 2- 5 minutes.
1 Tbsp. cooking oil
Serve with maple syrup, powdered sugar, jam or fresh fruits.