Description

Indulge in the captivating flavors of Lavender Lemon Ricotta Pancakes – a dreamy breakfast delight that’s easy to make and sure to impress.

Ingredients

– 2 cups all-purpose flour

– 2 tablespoons sugar

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 cup whole milk ricotta cheese

– 1 cup whole milk

– 2 large eggs

– 2 tablespoons lemon zest

– 1 tablespoon fresh lavender buds, plus more for garnish

– 2 tablespoons unsalted butter, melted

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Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, combine the ricotta, milk, eggs, lemon zest, and 1 tablespoon of lavender buds.

3. Gently fold the ricotta mixture into the dry ingredients until just combined, being careful not to overmix.

4. Heat a large nonstick skillet or griddle over medium heat. Melt 1 tablespoon of butter in the pan.

5. Scoop 1/4 cup of batter onto the hot surface and cook for 2-3 minutes per side, or until golden brown.

6. Repeat with the remaining batter, adding more butter to the pan as needed.

7. Serve the lavender lemon ricotta pancakes warm, garnished with additional fresh lavender sprigs and a drizzle of maple syrup.

Notes

For a more pronounced lavender flavor, you can add 1/2 teaspoon of dried lavender to the batter. Leftover pancakes can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

Prep Time: 15
Cook Time: 10
Category: Pies & Pastries
Method: Stovetop
Cuisine: American