Lemon Ricotta Pancakes with Honey and Thyme

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated lemon zest
• 1/2 cup ricotta cheese
• 2 tablespoons unsalted butter, melted
• Honey and thyme for serving

Instructions

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, eggs, lemon juice, and lemon zest.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in the ricotta cheese and melted butter.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
8. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
9. Serve warm with a drizzle of honey and a sprinkle of thyme.

Notes

• You can adjust the amount of lemon juice and zest to your taste.
• If you don't have ricotta cheese, you can substitute it with sour cream or Greek yogurt.
• These pancakes are best served immediately, but you can also refrigerate them overnight and reheat in the morning.