Lemon Ricotta Pancakes

In a small bowl mix together 1 cup ricotta and 2 tbsp confectioners sugar, set aside.

In a large bowl mix pancake mix, milk, 1 cup of the ricotta cheese, and eggs until well blended.

Pour ¼ cup of batter per pancake onto a preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.

Stack pancakes on a plate, layering a few tablespoons of reserved ricotta mixture in between each pancake. Sprinkle pancakes with lemon zest and reserved confectioners sugar. Drizzle with maple syrup and serve.