Lemon Lavender Ricotta Pancakes with Fresh Berries

Name: Lemon Lavender Ricotta Pancakes with Fresh Berries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour (sifted); 1 tablespoon baking powder; 1/4 teaspoon salt; 2 tablespoons granulated sugar; 2 teaspoons dried culinary lavender (crushed); 1 cup ricotta cheese; 1 cup milk; 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon lemon zest (finely grated); 2 large eggs (lightly beaten); 2 tablespoons unsalted butter (melted); 1 teaspoon vanilla extract; 1 cup mixed fresh berries (washed and dried); 2 tablespoons maple syrup

VegetarianFrenchBreakfastComfort FoodFamily-FriendlyInventive

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

Delicate and fragrant pancakes with a hint of lemon and lavender, paired with creamy ricotta and topped with a burst of fresh berries.

Macronutrients per serving

grams

Protein

12.0g 19%

Fat

14.0g 22%

Carbs

38.0g 59%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

15% DV

Essential for bone health

☀️ Vitamin A

10% DV

Important for vision and immune function

🔺 Iron

10% DV

Crucial for blood production

🌾 Fiber

2 grams

Aids in digestion

Ingredients

Main Ingredients

1 1/2 cups all-purpose flour sifted
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons dried culinary lavender crushed
1 cup ricotta cheese
1 cup milk
2 tablespoons lemon juice freshly squeezed
1 tablespoon lemon zest finely grated
2 large eggs lightly beaten
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract

Toppings

1 cup mixed fresh berries washed and dried
2 tablespoons maple syrup

Instructions

1 In a large bowl, whisk together the sifted flour, baking powder, salt, sugar, and crushed lavender.
2 In another bowl, combine ricotta cheese, milk, lemon juice, lemon zest, eggs, melted butter, and vanilla extract. Whisk until smooth.
3 Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4 Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5 Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6 Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7 Transfer cooked pancakes to a warm plate and repeat with the remaining batter.
8 Serve the pancakes warm, topped with mixed fresh berries and a drizzle of maple syrup.