Rosemary, Lemon, and Ricotta Pancakes
The perfect fluffy, light, and flavor-packed start to the day.
Speedy version: use your favorite instant pancake mix and just add the lemon zest/juice, ricotta, and rosemary. (This is what I usually do)
1 ½ cups all-purpose flour
3 Tbsp sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup milk
3/4 cup ricotta cheese, plus more for topping
3 large eggs
1 tsp vanilla extract
3 Tbsp rosemary, chopped
Zest of 1 lemon
1/4 cup fresh squeezed lemon juice
1 Tbsp butter, melted
Honey or maple syrup for topping
*Optional: fresh berries for topping
-Preheat non-stick pan to medium heat on stove.
-Combine flour, sugar, salt, baking powder, and baking soda in a large bowl. (If using instant pancake mix make according to instructions on package)
-In a separate bowl, whisk together milk, eggs, vanilla extract, and ricotta until well blended. To the same bowl, mix in butter, rosemary, lemon juice, and lemon zest.
-Add milk mixture to flour mixture bowl and stir until just combined, but still a little lumpy. Be sure not to overmix.
-Pour 1/3 cup batter into pan and cook until bubbles begin to appear on the top of the pancake and the bottom is golden brown to your liking (about 2 minutes)
-Flip and cook the other side until golden brown.
-Add to serving plate and top with a dollop of ricotta. Drizzle with honey or syrup and add berries if using. Finish off with more lemon zest.