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Lemon Ricotta Pancakes with Honeyed Pistachios

2023-02-20 - Written by: Emma Taylor

Lemon Ricotta Pancakes with Honeyed Pistachios

Fluffy pancakes infused with the brightness of lemon and the creaminess of ricotta, topped with a crunchy honeyed pistachio streusel.

Lemon Ricotta Pancakes with Honeyed Pistachios

Servings: 8-10 people

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons freshly squeezed lemon juice
  • 8 ounces ricotta cheese, softened
  • Confectioners' sugar, for dusting

Honeyed Pistachio Streusel:

  • 1/4 cup honey
  • 1/4 cup chopped fresh pistachios
  • 2 tablespoons unsalted butter, softened

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In a separate bowl, whisk together the sugar, eggs, milk, lemon juice, and ricotta cheese.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. The batter should still be slightly lumpy.

To Make the Honeyed Pistachio Streusel:

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix together the honey and pistachios.
  3. Add the softened butter to the honey mixture and stir until well combined.

To Assemble the Pancakes:

  1. Cook the pancakes as you normally would, using the lemon ricotta batter.
  2. When the pancakes are cooked, top them with a spoonful of the honeyed pistachio streusel.

Notes

  • You can make the honeyed pistachio streusel ahead of time and store it in an airtight container at room temperature for up to 24 hours.
  • If you want to get really fancy, you can top your pancakes with fresh berries or whipped cream!