Added recipe

docs/source/Recipes/Breads/LemonRicottaPancake.rst

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+.. index::
+   single: lemon; ricotta; pancake; breakfast
+
+Lemon Ricotta Pancakes
+=======================
+
+.. makes:: breakfast for Tori and Carlo
+
+.. ingredients::
+
+   - 102 grams all-purpose flour
+   - 1 1/2 tsp. baking powder
+   - pinch salt
+   - 50 grams granulated sugar
+   - zest of 1 lemon
+   - 1 1/2 tsp. vanilla
+   - 3 eggs
+   - 170 grams ricotta
+   - 60 grams milk
+   - generous squeeze of juice (maybe juice from ~1/4 lemon)
+   - 28 grams melted butter
+
+.. procedure::
+
+   In a small bowl, mix the flour, baking powder, and salt.
+   Begin heating a skillet (cast-iron works well) over medium or medium-low heat.
+   In a large bowl, add the sugar and lemon zest. Gently rub the zest into the sugar with your fingers.
+   Add the vanilla to the sugar/zest and mix.
+   Add the eggs and whisk well (until foamy).
+   Melt the butter. I always do it on the skillet so that effectively butters it before the first batch, but feel free to melt the butter separately too.
+   Add the ricotta, milk, lemon juice, and butter to the egg/sugar mixture. Whisk well.
+   Add the flour and gently whisk.
+   Cook the pancakes.
+
+.. rubric:: References
+
+Recipe from New York Times (https://cooking.nytimes.com/recipes/1022931-lemon-ricotta-pancakes).
+
+.. note::
+
+   I usually wait until I've made a recipe several times to add it to this recipe book, but these were so good the first time I made them that both Carlo and I agreed they should be in here.
+   So I haven't experimented too much with this recipe yet. The main thing I did was add regular milk and lemon juice instead of buttermilk (which is the variation I wrote here). I'm sure buttermilk would work too, but we didn't have any, and I liked the idea of adding some lemon juice.
+   I still want to see if I can replace the ricotta with something I more commonly have at home, so I will update this recipe as I experiment if I find variations I like better.
+
+.. sectionauthor:: Tori