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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.
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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