Lemon Ricotta Pancakes with Honey and Fresh Thyme

Servings: 8-10 pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup whole milk, at room temperature
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup ricotta cheese
• 2 tablespoons honey
• 2 tablespoons unsalted butter, melted
• Fresh thyme leaves for garnish

Instructions:

To make the pancakes:

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat sugar and eggs until light and fluffy, about 3 minutes.
3. Add milk, lemon juice, ricotta cheese, and melted butter to the sugar mixture; mix until just combined.
4. Gradually add the flour mixture to the wet ingredients; do not overmix.
5. The batter should still be slightly lumpy.

To cook the pancakes:

1. Preheat a nonstick 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.

To make the honey-thyme topping:

1. In a small bowl, mix together honey and chopped fresh thyme leaves.
2. Drizzle the honey-thyme mixture over the pancakes before serving.

Notes:

• These pancakes are best served immediately, but can be stored in an airtight container at room temperature for up to 3 hours.
• You can also make these pancakes ahead of time and refrigerate or freeze them; simply cook as directed when ready.