Lemon Ricotta Pancakes with Caramelized Pineapple and Pistachio Crunch

Servings

• 8-10 pancakes

Ingredients

For the pancake batter:

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

For the caramelized pineapple:

• 1 ripe pineapple, sliced into 8 rings
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract

For the pistachio crunch:

• 1/4 cup shelled pistachios, chopped
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter

Instructions

Step 1: Make the pancake batter

In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, lemon juice, and ricotta cheese. Add the wet ingredients to the dry ingredients and stir until just combined.

Step 2: Caramelize the pineapple rings

Melt butter in a skillet over medium heat. Add brown sugar and vanilla extract, stirring until dissolved. Arrange pineapple slices in the skillet and cook for 2-3 minutes per side, or until caramelized.

Step 3: Prepare the pistachio crunch

Mix chopped pistachios with granulated sugar in a small bowl. Add unsalted butter to the bowl and stir until combined.

Step 4: Cook the pancakes

Heat a non-stick skillet over medium heat. Drop 1/4 cupfuls of pancake batter onto the skillet and cook for 2-3 minutes, or until bubbles appear on the surface. Flip pancakes and cook for an additional 1-2 minutes.

Step 5: Assemble the dish

Serve lemon ricotta pancakes with a caramelized pineapple ring and sprinkle pistachio crunch on top. Enjoy!