Lemon Ricotta Pancakes with Honey and Almonds

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup ricotta cheese
• 2 tablespoons unsalted butter, melted
• Confectioners' sugar, for dusting
• Honey, for serving
• Sliced almonds, for garnish

Instructions

Make the Pancakes

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, egg, lemon juice, and melted butter.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4. Fold in the ricotta cheese until well combined.

Cook 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 or griddle.
3. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
4. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.

Prepare the Toppings

1. In a small saucepan, heat the honey over low heat until warm and runny.
2. Slice the almonds thinly and toast them in a dry skillet or oven until fragrant.

Serve the Pancakes

1. Serve the pancakes hot with a drizzle of warm honey and a sprinkle of sliced almonds.
2. Garnish with fresh mint leaves, if desired.

Note: You can adjust the amount of lemon juice to your taste, and also add some zest on top of the pancakes for extra flavor!