Lemon Ricotta Pancakes with Caramelized Pecans and Fresh Berries

Ingredients

For the Pancakes

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/2 cup ricotta cheese

For the Caramelized Pecans

• 1/4 cup granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1/2 cup pecan halves

Toppings

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream or whipped coconut cream (optional)

Instructions

Make the Pancakes

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, eggs, lemon juice, and lemon zest.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the ricotta cheese until well incorporated.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cupfuls of batter onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles form on the surface and the edges start to dry.
8. Flip the pancakes and cook for an additional 1-2 minutes.

Make the Caramelized Pecans

1. In a medium saucepan, combine sugar, corn syrup, and water.
2. Place the saucepan over medium heat and stir until the sugar has dissolved.
3. Increase the heat to medium-high and bring the mixture to a boil.
4. Cook for 5-7 minutes, or until the caramel turns a deep amber color.
5. Remove from heat and carefully add in the pecan halves.
6. Stir until the pecans are evenly coated with the caramel.

Assemble and Serve

1. Stack the pancakes on top of each other on a serving plate.
2. Sprinkle the caramelized pecans over the top of the pancakes.
3. Top with fresh berries.
4. Serve immediately, or refrigerate for up to 30 minutes before serving.

Optional: Top with whipped cream or whipped coconut cream and an additional sprinkle of caramelized pecans.