1. 1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags and discard.

    2. In a large mixing bowl, whisk together the tea steeped milk, ricotta, eggs, butter, maple syrup, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels too loose, add an additional 1/4 cup to 1/2 cup of flour. Allow the batter to sit 5-10 minutes.

    3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

    4. To make the maple butter. In a small bowl, combine the butter, maple syrup, and cinnamon, if using.

    5. Serve the pancakes topped with the maple butter, and fresh blueberries, if desired. 

To Make Gluten Free: 
Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter by Half Baked Harvest