Lemon Ricotta Pancakes with Honey and Macadamia Nuts

Servings

12-15 pancakes

Ingredients

• 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
• 1 tablespoon honey
• 1/4 cup chopped macadamia nuts

Instructions

Make the Pancake Batter

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, combine sugar, eggs, milk, lemon juice, and ricotta cheese. Whisk until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just 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.
3. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry.
4. Flip and cook for an additional 1-2 minutes.

Prepare the Toppings

1. In a small bowl, mix together honey and chopped macadamia nuts.

Assemble and Serve

1. Place the pancakes on a serving platter or individual plates.
2. Drizzle with the honey-macadamia nut mixture.
3. Serve immediately and enjoy!

Note: This recipe was generated by combining elements from Lemon Ricotta Pancakes (#65) and Blondies with White Chocolate and Macadamia Nuts (#63).