Lemon Ricotta Pancakes

Lemon Ricotta Pancakes Recipe

Ingredients for lemon ricotta pancakes

• 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 Mexican 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

1. In a bowl, toss the strawberry slices with 2 tablespoons of Strawberry Lemonade White Barrel Aged Balsamic and set aside.

2. Preheat a griddle or large cast iron skillet to medium heat.

3. 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 over-mix.

4. 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.

5. Top lemon ricotta pancakes with a spoonful of marinated strawberries and whipped cream, enjoy!