BROWN BUTTER LEMON RICOTTA PANCAKES

 

Pancakes

• ¼ cup browned butter
• ¼ cup sugar
• Zest of 1 lemon
• ¾ cup flour
• 1½ tsp baking powder
• ¾ tsp salt
• 3 eggs
• ¾ cup ricotta
• ¼ cup buttermilk (or add ¼ Tbsp vinegar to milk)
• 1½ tsp vanilla extract

Whipped Ricotta

• ½ cup ricotta
• 1 tsp honey
• 2 Tbsp lemon juice

Lemon Glaze

• ½ cup powdered sugar
• 1–2 Tbsp lemon juice

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Instructions

1. Brown the butter.
2. Mix the sugar and lemon zest together to infuse the sugar.
3. Add the flour, baking powder, and salt.
4. In a separate bowl, whisk together the eggs, ricotta, buttermilk, and vanilla.
5. Combine the wet and dry ingredients, then add the browned butter.
6. Gently mix until just combined.
7. Let the batter rest for 10 minutes. Meanwhile, make the whipped ricotta.
8. Whisk together the ricotta, honey, and lemon juice. Refrigerate until serving.
9. Mix the powdered sugar and lemon juice to make the glaze.
10. Cook the pancakes and serve topped with whipped ricotta and lemon glaze.