So I was thinking, it's been a while since the last time I shared a pancake recipe, hasn't it?
Honestly, it's a little hard to keep track sometimes when I share so many recipes, but I can't imagine it ever being a bad time for them, so I think pancakes are on the menu today!
I recently picked up some ricotta cheese for a recipe I had been testing out and, well it didn't work out like I'd hoped (and yes that does happen to me). So I had all this extra ricotta around and it's something I've never tried to put in a pancake, but it's surprisingly perfect guys.
Some of my family like the thinner pancakes but most of them like the thickest fluffiest type and the ricotta helps give the best texture. The hint of lemon is just the thing to make these some seriously memorable pancakes and then , of course, I had to make some honey butter for good measure to put on top.
You could also top these with maple syrup but I thought, given the fact that I made the honey butter to go with them, the honey was a more fitting choice. I'd definitely recommend using local honey. Oh my goodness, there's such a huge difference if you can find one from a good source. Last Summer we bought some at the farmer's market and I think these bees must have been getting nectar from some of the wildflowers up here in the mountains because the flavor was hardly comparable to your common factory farmed clover honey. So delicious!
Oh, and while I'm on the subject of honey, I've been looking for a wooden honey spinner thingy (What's the proper name for those things anyway?) Oh, and I'm working on my next video, and when I say working I mean planning. I'm honestly still trying to choose which recipe would be best. Let me know if you have any requests.
Alright, and one last thing I wanted to say about these pancakes is that they're a little bit on the sweet side. You see, in my family it's sometimes a thing to eat them plain as if you're snacking on a cookie or something. Because of that, I feel like a hint of sweetness makes them perfect. On the other hand, if you're the type of person that likes to have fairly plain pancakes so they're just right to douse in maple syrup or chocolate sauce, then feel free to cut the sugar in the recipe in half.
I sincerely hope you love these as much as our gang did!
Ricotta Lemon Pancakes+Whipped Honey Butter
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10 - 12 servings
These simple, fluffy, slightly sweet pancakes are made with ricotta and lemon and are the perfect breakfast for a lovely morning!
Ingredients
2 cups whole milk
2 cups ricotta cheese
3 tablespoons oil
2 tablespoons freshly squeezed lemon juice
3 eggs
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon lemon extract (optional but amazing)
3 cups all-purpose flour
Whipped Honey Butter:
1/2 cup (1 stick) butter, softened
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Instructions
Pancakes:
Mix the ricotta, milk, oil, and lemon juice in a large mixing bowl. Whisk in eggs, salt, baking powder, sugar, and lemon extract. Stir in flour.
Heat a griddle or large non-stick skillet over medium heat and grease lightly. Pour about 1/4 cup batter for each pancake onto griddle and cook for 1 to 2 minutes then flip and cook on other side for 1 to 2 minutes more until done.
Serve immediately.
Whipped Honey Butter:
Place the butter in the bowl of stand mixer and beat until lightened in color, about 3 minutes. Gradually add in the honey, vanilla, and cinnamon while stirring on low, then whip for about 1 minutes until well combined.
Serve with the pancakes.
For more great food ideas, please do not forget to look at my other recent food posts
- Asparagus & Feta Puff Pastry Tarts
- All The Chunks Browned Butter Chocolate Chip Cookies - VIDEO
- Lavender Vanilla Bean French Beignets
- Super Moist Malted Milk Chocolate Chip Bunny Cake
- Roasted Purple Potatoes & Cod Sheet Pan Dinner
- Tropical Breeze Carrot Juice Smoothie
- Toasted Peeps S’mores Skillet Brownie
- Chocolate Hazelnut Granola Orange Greek Yogurt Bowl
- Coconut Macaroon Nest Shortbread Cookie Tarts
- Coconut Vanilla Fluffy Bunny Ears Cupcakes
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain:
Master Toolkit: Steemit Resource Guide Illustrated by @sndbox
Also, a huge shoutout to @rigaronib for designing my logo!
Do you want to learn more about me? Click here to see a recent @wadepaterson interview with me - 20 questions with @gringalicious
