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:
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the sugar, eggs, milk, lemon juice, and ricotta cheese.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- The batter should still be slightly lumpy.
To Make the Honeyed Pistachio Streusel:
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the honey and pistachios.
- Add the softened butter to the honey mixture and stir until well combined.
To Assemble the Pancakes:
- Cook the pancakes as you normally would, using the lemon ricotta batter.
- 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!