Description
Indulge in the perfect balance of floral and citrus with these Lavender Lemon Ricotta Pancakes – a quick and easy family-style breakfast treat that’s sure to impress.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 1/4 cups whole milk ricotta cheese
– 3 large eggs
– 1/4 cup granulated sugar
– 2 tablespoons fresh lemon juice
– 1 tablespoon lemon zest
– 1 tablespoon dried lavender buds
– 2 tablespoons unsalted butter, melted
Instructions
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, combine the ricotta, eggs, sugar, lemon juice, lemon zest, and dried lavender.
3. Gently fold the ricotta mixture into the dry ingredients until just combined, being careful not to overmix.
4. Heat a lightly oiled griddle or nonstick skillet over medium heat.
5. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown.
7. Serve warm, drizzled with maple syrup or your favorite toppings.
Notes
For a creamier texture, use full-fat ricotta cheese. Adjust the amount of lavender to taste preference. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: No-Bake, Frozen & Sweets
- Method: Stovetop
- Cuisine: American