Lemon Ricotta Pancakes with Fresh Berries and Honeycomb Crumbs

Servings

• 4-6 people

Ingredients:

For the pancakes:

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

For the honeycomb crumbs:

• 1 cup honeycomb toffee, crushed
• 2 tablespoons granulated sugar

For serving:

• Fresh berries (such as strawberries, blueberries, or raspberries)
• Maple syrup or honey

Instructions:

1. Prepare the honeycomb crumbs: In a small bowl, mix together the crushed honeycomb toffee and granulated sugar.
2. Make the pancake batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, lemon juice, and ricotta cheese. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
3. Cook the pancakes: Preheat a non-stick skillet or griddle over medium heat. Drop 1/4 cupfuls of batter onto the skillet or griddle and cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
4. Serve: Serve the pancakes warm with a dollop of whipped cream, fresh berries, and a sprinkle of honeycomb crumbs. You can also add a drizzle of maple syrup or honey if desired.

Notes:

• This recipe is best served immediately, as the pancakes will start to lose their fluffiness after a few hours.
• If you don't have honeycomb toffee, you can substitute it with crushed cookies or other crunchy toppings.