Let’s start with the whipped cream. Place a mason jar (with the lid on) in the freezer. When cold, add the heavy cream, maple syrup and bourbon to the mason jar. Screw the lid on tightly and shake VIGOROUSLY for about 5 minutes until the cream gets gloriously fluffy. When it’s ready, it will stop making a sloshing sound in the jar. If you’re not sure whether it’s done (or you need a break), feel free to open the jar and take a look. Refrigerate your whipped cream until ready to use.

Moving on to the pancakes! In a medium mixing bowl, sift together the flour, baking powder, cinnamon, and salt. Stir in the sugar. (You can also just stir all the dry ingredients together if you don't have a sifter/mesh strainer. No biggie.)

In a separate bowl, whisk the ricotta, lemon zest, lemon juice, eggs and milk until well combined.

Add the dry ingredients to the wet ingredients and whisk until just combined. Please don’t over-mix, people.

Pre-heat a a griddle or large skillet over medium heat. When hot, melt a tablespoon or so of butter or coconut oil so that the surface is well coated. For each pancake, pour about ¼ cup of batter onto the griddle/skillet. (Right after pouring the batter, I like to use the back of a spoon to smooth the batter into a nice circular shape.)

Cook for about a minute until small bubbles appear on the surface and the underside is golden brown. Flip and cook for another minute or so until the second side is golden brown. (Try not to overcook these bad boys.)

Serve pancakes warmed topped with Maple-Bourbon Whipped Cream and maple syrup.