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Lemon Ricotta Pancakes with Honeyed Macadamia Crunch

2023-02-20 - Written by: Alessandro Bianchi

Breakfast Pancakes Lemon Ricotta Macadamia Nuts

Lemon Ricotta Pancakes with Honeyed Macadamia Crunch

A delightful breakfast treat featuring lemon-infused pancakes, creamy ricotta cheese, and a crunchy honeyed macadamia nut topping.

Lemon Ricotta Pancakes with Honeyed Macadamia Crunch

Servings

4-6 pancakes

Ingredients

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon grated lemon zest

For the Ricotta Cheese Mixture:

  • 8 ounces ricotta cheese
  • 1 tablespoon honey
  • 1/4 cup confectioners' sugar

For the Honeyed Macadamia Crunch:

  • 1/2 cup macadamia nuts
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon honey

Instructions

Make the Pancakes:

  1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a large bowl, whisk together egg, milk, lemon juice, melted butter, and lemon zest.
  3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  4. The batter should still be slightly lumpy.

Prepare the Ricotta Cheese Mixture:

  1. In a small bowl, mix together ricotta cheese, honey, and confectioners' sugar until smooth.

Make the Honeyed Macadamia Crunch:

  1. Preheat your oven to 350°F (180°C).
  2. In a small saucepan over medium heat, melt the butter.
  3. Add the macadamia nuts and cook for about 5 minutes, stirring frequently, until they are lightly toasted.
  4. Remove from heat and stir in honey until well combined.

Cook the Pancakes:

  1. Heat a non-stick skillet or griddle over medium heat.
  2. Drop the batter by 1/4 cupfuls onto the skillet.
  3. Cook for about 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
  4. Flip the pancakes and cook for another 1-2 minutes, until golden brown.

Serve:

  1. Stack the pancakes with a dollop of ricotta cheese mixture on top of each pancake.
  2. Sprinkle the honeyed macadamia crunch over the ricotta cheese mixture.
  3. Serve immediately and enjoy!

Notes

This recipe is perfect for a special breakfast or brunch. The lemon-infused pancakes pair beautifully with the creamy ricotta cheese mixture, while the crunchy honeyed macadamia nut topping adds a delightful textural element to this dish.