Lemon Ricotta Pancakes with Fresh Berries and Caramel Sauce

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup ricotta cheese
• 2 tablespoons unsalted butter, melted
• Fresh berries (strawberries, blueberries, or raspberries)
• Caramel sauce (see below for recipe)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together egg, milk, lemon juice, ricotta cheese, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. The batter should still be slightly lumpy.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
8. Flip and cook for another 1-2 minutes, until golden brown.
9. Serve warm with fresh berries and caramel sauce.

Caramel Sauce

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tablespoon unsalted butter

1. Combine the heavy cream and sugar in a small saucepan.
2. Cook over medium heat, stirring constantly, until the sugar has dissolved.
3. Bring to a boil and cook for 5-7 minutes, until the caramel turns a deep amber color.
4. Remove from heat and stir in the butter until melted.

Notes

• You can make the caramel sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
• If you don't have ricotta cheese, you can substitute with sour cream or Greek yogurt.
• Feel free to customize the toppings to your liking - other options include whipped cream, chopped nuts, or chocolate chips.