Put the milk and lemon juice in the large bowl, stir and leave for 30min. This makes buttermilk.
Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Add the eggs, vanilla and oil into the milk. Mix
Add the ricotta cheese, sugar and lemon zest into the bowl with the milk mixture. Using a wire whisk, gently stir the ingredients together until evenly combined.
Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat a 15cm frying pan on a mid-low heat, add a dash of vegetable oil and ladle in ~1/4 cup of batter. Flip when bubbles come through to the top and it is cooked enough to not fall apart.
I serve them with honey
