Add the ricotta to a food processor and blend until completely smooth, scraping down the sides of the bowl when needed.
In a large bowl, combine the flour, sugar, baking powder, soda and salt. Whisk together until combined. In a smaller bowl, whisk together the ricotta, milk, lemon zest, lemon juice, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined.
Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 1/4 cup of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set. Top the pancakes with some chopped bittersweet chocolate and the lemon glaze.
lemon glaze
Whisk all ingredients together until smooth. If the glaze is too thick, add more liquid (lemon juice, water or milk) 1 teaspoon at a time. If it’s too runny, add more sugar (1 tablespoon at a time) until it reaches the desired consistency.
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