Lemon Ricotta Pancakes with Honey Glaze and Fresh Berries

Servings:

8-10 pancakes

Ingredients:

For the pancakes:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup whole milk
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup ricotta cheese

For the honey glaze:

• 1/4 cup pure honey
• 2 tablespoons heavy cream

For the fresh berries:

• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat sugar until light and fluffy. Beat in eggs one at a time.
3. Add milk, lemon juice, and ricotta cheese to the sugar mixture. Beat until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. The batter should still be slightly lumpy.

To make the pancakes:

1. Heat a non-stick skillet or griddle over medium heat.
2. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
3. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
4. Flip the pancake and cook for an additional 1-2 minutes.

To make the honey glaze:

1. In a small saucepan, combine honey and heavy cream.
2. Heat over low heat, whisking constantly, until smooth and warm.
3. Remove from heat and let cool slightly.

To serve:

1. Serve pancakes warm with a drizzle of honey glaze.
2. Top with fresh berries and additional honey if desired.

Note: The recipe uses ingredients from the original list as follows:

• Lemon ricotta pancakes (Lemon meringue pie, Lemon ricotta pancakes)
• Honey glaze (Apple cider doughnuts)
• Fresh berries (Peach melba)