Ricotta Pancakes:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest until thoroughly combined.
2. In a separate medium bowl, whisk the eggs. Then whisk in the milk, oil, and ricotta until you have a homogeneous mixture.
3. Add the ricotta-milk mixture to the flour mixture, and whisk until thoroughly combined. It's okay if there are a few small lumps. Let the mixture rest for 5 minutes.
4. Heat a large nonstick skillet over medium heat. Lightly grease the pan with butter or spray lightly with cooking spray.
5. Once the pan is hot, add the batter to the pan in ¼-cup measurements, or as desired, spacing them far enough apart to avoid them forming together.
6. Cook the pancakes for 2 to 3 minutes, or until golden brown on the bottom and beginning to bubble on the top. Flip and cook for an additional 2 to 3 minutes, or until just cooked through. Transfer to a plate, and repeat with the rest of the pancake batter. Top with butter and maple syrup. Serve and enjoy!

Yeasted Pancake:

1. In a large mixing bowl, whisk together the water, buttermilk, and instant yeast until dissolved. Add 1½ cups (225g) of the flour and stir until smooth. It should resemble a loose, pourable batter. Cover tightly with plastic wrap and let ferment at room temperature for about 1 hour, or until you see bubbles forming across the entire surface.
2. In a separate medium sized mixing bowl, whisk together the remaining 1 cup (150g) of flour, sugar, salt, and baking soda. In another medium sized mixing bowl, whisk together eggs, oil, and vanilla.
3. Whisk the wet ingredients into the fermented mixture first. Once smooth, add the dry mixture and fold together until just combined. Stop when there are no visible dry streaks. The batter should be thick but pourable and slightly elastic from the gluten and yeast activity.
4. Let it rest 5–10 minutes while preheating a small, oven-safe, nonstick frying pan over medium-low heat. Once hot, lightly grease with a bit of cooking spray. Pour in enough batter to make one thick pancake (about ½ cup). Cook gently until the bottom is golden brown and you see bubbles starting to form on top, about 2–3 minutes.
5. Transfer the pan to the top rack of an oven set to broil and cook until the top is lightly golden and set, about 1 minute, watching closely. Carefully transfer the pancake to a plate by inverting so the bottom side faces up. Repeat with the rest of your batter.

Whipped Salty Browned Butter: 

1. Heat your butter in a small saucepan until fully melted. Continue to cook, stirring occasionally with a heat resistant spatula or wooden spoon, until the milk solids in the pan turn a deep brown. 
2. Pour that mixture into a bowl set over another bowl that’s filled with an ice bath. Continuously whisk your butter just until it’s creamy and resembles almost a loose peanut butter texture. Be careful not to do this too long otherwise the mixture will go totally solid, you want it to be somewhat softened and spreadable. Dollop atop your yeasted pancakes along with maple syrup. Serve and enjoy!