Ricotta Pancakes served with Maple Butter!
To make the maple butter, place the butter and maple syrup in a bowl and stir to combine.
Cover and refrigerate until ready to use.
Place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine.
Whisk the egg white until stiff peaks form and fold through the flour mixture with the ricotta.
Heat a lightly greased large non-stick frying pan over low heat.
Cook 2 tablespoons of the mixture, in batches, for 3-4 minutes each side or until puffed and golden.
Combine the extra sugar and cinnamon and sprinkle over the pancakes.
Top with the maple butter, drizzle over the maple syrup and serve with lemon wedges.