Lemon Ricotta Pancakes with Honey and Fresh Mint

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
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons ricotta cheese
• 2 tablespoons melted butter
• Fresh mint leaves for garnish

For the Honey Syrup:

• 1 cup honey
• 1 cup water

Instructions

Make the Pancakes:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, lemon juice, ricotta cheese, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. The batter should still be slightly lumpy.

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.
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.

Make the Honey Syrup:

1. In a small saucepan, combine honey and water.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the syrup has thickened slightly.

Serve:

1. Serve the pancakes warm with a drizzle of honey syrup and fresh mint leaves on top.

Notes:

• You can make the honey syrup ahead of time and store it in the refrigerator for up to 2 weeks.
• If you want a more pronounced lemon flavor, you can add an additional tablespoon or two of lemon juice to the batter.
• Fresh mint leaves are essential to this recipe, so be sure to use high-quality mint for the best results.