Lemon Ricotta Pancakes with Summer Fruit

3/4 cup white spelt flour or all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons cane sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
clarified butter or ghee
berries, sliced peaches, sliced nectarines, etc.

1. Combine flour, baking powder, salt, sugar, and lemon zest in a small bowl. Whisk together the ricotta cheese, eggs, milk, and lemon juice in a large bowl. Mix the flour mixture into the wet ingredients until just combined.
2. Heat a cast iron pan over medium heat. Melt clarified butter in pan and pour about 1/4 cup measure of batter on the pan. Cook until bubbly and browned. Carefully flip and brown on other side. Repeat with remaining batter. Serve with summer fruit of your choice and maple syrup. (You can keep them warm in the oven as you’re making them; turn oven to 250, place rimmed baking sheet on top rack, and slip each one onto the sheet as they are cooking.)