Description

Indulge in the delicate and flavorful Lavender Lemon Ricotta Pancakes, a delightful breakfast treat that combines the fragrant notes of lavender with the bright citrus of lemon and the creamy richness of ricotta cheese.

Ingredients

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 3 eggs

– 1 1/2 cups whole milk ricotta cheese

– 1/4 cup granulated sugar

– 2 tablespoons fresh lemon juice

– 1 tablespoon lemon zest

– 1 tablespoon dried lavender buds

– 2 tablespoons unsalted butter, melted

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Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

2. In a separate bowl, beat the eggs lightly. Add the ricotta, sugar, lemon juice, lemon zest, and dried lavender. Mix until well combined.

3. Pour the ricotta mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.

4. Heat a large nonstick skillet or griddle over medium heat and brush with melted butter.

5. Scoop the batter onto the hot surface, using about 1/4 cup for each pancake. Cook for 2-3 minutes per side, or until golden brown.

6. Serve the Lavender Lemon Ricotta Pancakes warm, with additional lemon slices, a dusting of powdered sugar, or your favorite toppings.

Notes

For a more pronounced lavender flavor, add an extra 1-2 teaspoons of dried lavender buds to the batter. These pancakes can be made ahead and reheated in the oven or microwave for a quick and easy breakfast.

Prep Time: 15
Cook Time: 15
Category: Desserts
Method: Stovetop
Cuisine: American