Lemon Ricotta Pancakes with Honey Glaze

Servings: 8-10 pancakes

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 cup ricotta cheese
• Honey glaze (see below for recipe)

Instructions:

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, eggs, and lemon juice.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Do not overmix.
5. Fold in the ricotta cheese until well combined.
6. The batter should still be slightly lumpy.

Honey Glaze:

• 1/2 cup honey
• 2 tablespoons unsalted butter, softened

1. In a small saucepan, melt the butter over medium heat.
2. Add the honey and stir until smooth.
3. Bring to a boil, then reduce heat and simmer for 5 minutes or until thickened slightly.

To Assemble:

1. Heat a non-stick skillet or griddle over medium heat.
2. Using an ice cream scoop or a spoon, drop the batter onto the skillet in 1/4 cup increments.
3. Cook for 2-3 minutes on the first side, until bubbles appear and edges start to dry.
4. Flip and cook for another 1-2 minutes or until golden brown.
5. Serve hot with honey glaze drizzled on top.

Enjoy your delicious Lemon Ricotta Pancakes!