In a large mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside.
In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Add 1 tablespoon melted butter, Grand Marnier, orange zest and orange juice and mix until combined.
Slowly add dry ingredients to the wet ingredients and whisk just to combined (batter should be slightly lumpy).
Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Pour 1/3 cup batter and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Repeat with remaining batter.
Serve immediately with powdered sugar and syrup. Enjoy!
Raspberry Syrup:
In a small saucepan over medium heat, add water and sugar; stir until sugar dissolves, about 2-3 minutes. Add raspberries and lemon juice; lower the heat to low setting. Cook for 5-6 minutes or until the berries break down; stirring often. Remove from heat and allow the syrup to cool. Strain the syrup into a jar.
