Lemon Ricotta Pancakes with Fresh Berries and Honey Syrup

Servings: 8-10 pancakes

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup ricotta cheese, softened
• Fresh berries (strawberries, blueberries, raspberries)
• Honey syrup (see below for recipe)

Instructions:

To make the pancakes:

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, eggs, lemon juice, and ricotta cheese.
3. Add the dry ingredients to the wet ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of the batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.

To make the honey syrup:

• Combine 1 cup honey with 1 cup water in a small saucepan.
• Heat over low heat, stirring until the honey dissolves.
• Remove from heat and let cool to room temperature.

To assemble the dish:

1. Split the pancakes in half horizontally using a serrated knife.
2. Top each pancake with fresh berries, a drizzle of honey syrup, and a sprinkle of powdered sugar.
3. Serve immediately and enjoy!

Note: This recipe combines elements from Lemon Ricotta Pancakes (65) and Berry Crumble (#69) to create a new dish featuring the flavors of lemon ricotta pancakes topped with fresh berries and a honey syrup.