Lemon Ricotta Pancakes with Honey and Thyme Crumble

Servings:

12-15 pancakes, 1 crumble topping (serves 4-6)

Ingredients:

For the Pancakes:

• 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 unsalted butter, melted
• 2 tablespoons freshly squeezed lemon juice
• 1 cup ricotta cheese

For the Crumble Topping:

• 1/2 cup rolled oats
• 1/4 cup granulated sugar
• 2 tablespoons honey
• 2 sprigs fresh thyme, chopped
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

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, and melted butter.
3. Add lemon juice and ricotta cheese to the wet ingredients and whisk until smooth.
4. Pour dry ingredients into the wet ingredients and stir until just combined (do not overmix).
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
8. Flip pancakes and cook for an additional 1-2 minutes.

To Make the Crumble Topping:

1. In a small bowl, whisk together oats, sugar, honey, thyme, and salt.
2. Add melted butter to the bowl and stir until crumbly.
3. Spread crumble topping evenly onto a baking sheet lined with parchment paper.
4. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown.

To Assemble:

1. Serve pancakes hot with crumble topping sprinkled on top.
2. Drizzle with additional honey and lemon juice if desired.