Description

Indulge in the heavenly aroma and melt-in-your-mouth texture of these Lavender Lemon Ricotta Pancakes, a magical breakfast experience that will transport your taste buds to a floral oasis.

Ingredients

– 1 1/2 cups all-purpose flour

– 3 1/2 teaspoons baking powder

– 1 teaspoon salt

– 1 tablespoon white sugar

– 1 1/4 cups milk

– 1 egg

– 3 tablespoons butter, melted

– 1 cup ricotta cheese

– 2 tablespoons lemon zest

– 2 tablespoons dried lavender buds

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Instructions

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

2. – In a separate bowl, whisk together the milk, egg, and melted butter.

3. – Gently fold the milk mixture into the flour mixture, just until combined. Do not overmix.

4. – Fold in the ricotta cheese, lemon zest, and dried lavender buds.

5. – Heat a lightly oiled griddle or nonstick skillet over medium heat.

6. – Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

7. – Cook until bubbles appear on the surface, about 2-3 minutes. Flip and cook until golden brown on the other side, 1-2 minutes more.

8. – Serve the Lavender Lemon Ricotta Pancakes warm, with your favorite toppings like maple syrup, powdered sugar, and fresh berries.

Notes

For extra flavor, you can add a teaspoon of vanilla extract to the batter. The pancakes can also be made in advance and reheated in the oven or microwave.

Prep Time: 10
Cook Time: 20
Category: Breads & Beverages
Method: Stovetop
Cuisine: American