Lemon Ricotta Pancakes
Author: Olivelle
Servings: 10-12
Prep Time: 15 minutes
Cook Time: 60 minutes
Plain pancakes, what's that?
View Original PDFIngredients
- 1 cup Strawberries, sliced
- 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- ¾ cups All Purpose Flour
- 1 ½ tsp Baking Powder
- ½ tsp Vanilla Bean Infused Sea Salt
- 3 Tbsp Sugar
- 1 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1 Lemon, zested
- 1 tsp Vanilla Extract
- 3 Eggs
- ¾ cups Ricotta
- ¼ cup Buttermilk
- 1 ½ Tbsp Sicilian Lemon Infused Olive Oil, plus more for cooking
- Whipped Cream, for serving
Directions
- In a bowl, toss the strawberry slices with 2 tablespoons of Strawberry Lemonade White Barrel Aged Balsamic and set aside.
- Preheat a griddle or large cast iron skillet to medium heat.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, whisk 1 tablespoon of Strawberry Lemonade White Barrel Aged Balsamic with the lemon zest, vanilla, eggs, ricotta, buttermilk, and Sicilian Lemon Infused Olive Oil.
- Add the dry ingredients to the wet ingredients and mix until just combined, ensuring no dry pockets remain. Do not overmix.
- Lightly oil the griddle or pan with 1 teaspoon of Sicilian Lemon Infused Olive Oil. Pour ¼ cup of pancake batter onto the surface and cook until bubbles form on top. Flip and cook for another 1 to 2 minutes until golden brown.
- Keep cooked pancakes warm under foil or in a low oven until ready to serve.
- Top pancakes with a spoonful of marinated strawberries and whipped cream. Enjoy!