Lemon Ricotta Pancakes with Fresh Berries

Servings:

8-10 pancakes

Ingredients:

For the Pancakes:

• 1 cup (200g) all-purpose flour
• 2 tablespoons (30g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (240ml) milk
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons unsalted butter, melted
• 1 cup ricotta cheese

For the Topping:

• Fresh berries (strawberries, blueberries, raspberries)
• Honey
• Confectioners' sugar (optional)

Instructions:

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, egg, lemon juice, and melted butter.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4. Fold in the ricotta cheese until well combined.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes or until golden brown.
8. Serve warm with fresh berries and a drizzle of honey.

Notes:

• Fresh berries can be substituted with frozen and thawed.
• You can also add some lemon zest on top of the pancakes for extra flavor.
• These pancakes are best served immediately, but they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Images:

[Insert image of lemon ricotta pancakes with fresh berries]

[Insert image of honey being drizzled on top of the pancakes]