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Lemon Ricotta Pancakes with Honey Butter
Let us start out by saying, we have nothing against the classic boxed pancake mix. But we also can’t deny that a made-from-scratch pancake just hits different. And these Lemon Ricotta Pancakes are definitely worth the extra e.
Let us start out by saying, we have nothing against the classic boxed pancake mix. But we also can’t deny that a made-from-scratch pancake just hits different.
Watch the dish →
Ingredients
Instructions
step 1
Stir together softened butter and honey in a small bowl until blended. Cover and chill honey butter until ready to use.
step 2
In a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt. In a large bowl, whisk together milk, ricotta, eggs, lemon juice and vanilla until smooth. Slowly whisk flour mixture into milk mixture until just blended.
step 3
Melt 2 tablespoons cold butter in a large nonstick skillet over medium heat until sizzling. Spoon batter onto hot skillet in 1/3-cup amounts. Cook until edges look dry and small bubbles form, about 2 minutes. Flip and cook until set and cooked through, 1 to 2 minutes. Repeat with remaining batter.
step 4
Serve pancakes with honey butter and maple syrup.
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