Lemon Ricotta Pancakes with Honeyed Pecans

Servings: 8-10 pancakes

Ingredients:

For the Pancakes:

• 1 cup (120g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (240ml) milk
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup (60g) ricotta cheese

For the Honeyed Pecans:

• 1/2 cup (60g) pecan halves
• 2 tablespoons pure honey
• 1 tablespoon brown sugar
• 1/4 teaspoon sea salt

Instructions:

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 ricotta cheese until well combined.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray if necessary.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry. Flip and cook for an additional 1-2 minutes.

Make the Honeyed Pecans:

1. In a small saucepan, combine honey, brown sugar, and sea salt. Place over low heat and stir until the sugar dissolves.
2. Add the pecan halves to the saucepan and cook, stirring occasionally, for about 5-7 minutes or until fragrant and lightly caramelized.
3. Remove from heat and let cool slightly.

Assemble:

1. Serve the lemon ricotta pancakes warm with a scoop of honeyed pecans on top and a drizzle of pure maple syrup if desired.

Enjoy your delicious Lemon Ricotta Pancakes with Honeyed Pecans!