In bowl, whisk together flour, sugar, baking powder and salt.
In separate bowl, whisk together ricotta, milk, eggs, vanilla and lemon zest. Add the wet ingredients into the flour mixture, stirring just to combine (batter will be lumpy).
In large skillet, over medium heat, melt 2 tsp (10 mL) of the butter. Ladle the pancake batter (about 1/4 cup (50 mL) each) into the pan, about 3 ladles per skillet. Top each pancake with 3 peach slices. Cook for 2 to 3 minutes, or until bubbles appear on the top and the undersides are golden brown. Flip pancakes and cook one minute, or until browned and cooked through.
Wipe out the pan and repeat with remaining butter and batter. (Keep cooked pancakes warm in a 200F (93C) oven for up to 20 minutes.)
Serve peach pancakes with sliced peaches and warm pure maple syrup.
Tip: Do not overmix batter or it will become thin, producing flat, tough pancakes.
Per serving (3 pancakes without syrup): about 350 calories, 14g protein, 11g total fat (6g saturated fat), 50g carbohydrates, 2g fibre, 135mg cholesterol, 480mg sodium. %RDI: iron 15%, calcium 30%, vitamin A 10%, vitamin C 4%