In a medium-sized mixing bowl, combine flour and baking powder until there are no clumps.
In a separate mixing bowl, whip your eggs until they are slightly foamy. Then add the ricotta, sugar, lemon juice, oil, and milk; mix just until combined.
Add the flour mixture into the bowl of ingredients and stir until well incorporated but do not over-mix!
In a large skillet, heat 1 tsp oil, and 1 Tbsp butter.
Using a ¼ measuring cup, scoop pancake batter into skillet. Use the back of the spoon to spread the pancake batter out, creating the perfect circle. Be sure to not overcrowd the pan. (I cook pancakes in two batches in a large skillet. Make sure to add oil and butter between batches as needed.)
Once pancakes begin to bubble on top, flip them in one quick motion. Once slightly browned on the bottom, remove the pancakes from the pan and keep warm until the remainder of the pancakes are done.
Dust with powdered sugar and top with whipped cream, or sour cream.
Serve and enjoy, friends!