Lemon Ricotta Pancakes with Honey and Pistachio Crumble

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 1 cup ricotta cheese
• 2 tablespoons unsalted butter, melted
• Honey and pistachio crumble (see below)

Instructions:

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 ricotta cheese.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of the batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip and cook for another 1-2 minutes, until golden brown.

Honey and Pistachio Crumble:

• 1/4 cup honey
• 1 tablespoon unsalted butter
• 1/2 cup chopped pistachios

1. In a small saucepan, heat the honey over low heat until it becomes liquid.
2. Stir in the butter until melted.
3. Add the pistachios and stir until combined.

Assembly:

1. Serve the pancakes warm with a dollop of whipped cream or a sprinkle of powdered sugar.
2. Top with a spoonful of honey and pistachio crumble.

Note: The above recipe is generated based on the prompt, but it does not follow any specific dietary restriction or allergy guidelines. Please modify as needed to suit individual requirements.