Lemon Ricotta Pancakes with Honey and Pistachio Crunch

Servings:

12-15 pancakes

Prep Time:

20 minutes

Cook Time:

10 minutes per batch (2 batches)

Total Time:

30-40 minutes

Ingredients:

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

Instructions:

To 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.
4. Do not overmix. The batter should still be slightly lumpy.
5. Fold in the ricotta cheese until well combined.

To 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.

To Make the Honey and Pistachio Crunch:

1. In a small saucepan, combine 1 tablespoon of honey with 1/4 cup chopped pistachios.
2. Cook over low heat, stirring constantly, until the honey has thickened slightly and the pistachios are fragrant.
3. Remove from heat and let cool completely.

Assembly:

• Serve the pancakes warm with a dollop of whipped cream or yogurt, if desired.
• Top each pancake with a spoonful of the honey and pistachio crunch mixture and enjoy!

Note: This recipe was generated randomly using the provided list of recipes.