Lemon Lavender Ricotta Pancakes with Fresh Berries

Ingredients

• 1 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1 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

Method

1. 01
   In a large bowl, whisk together the sifted flour, baking powder, salt, sugar, and crushed lavender.
2. 02
   In another bowl, combine ricotta cheese, milk, lemon juice, lemon zest, eggs, melted butter, and vanilla extract. Whisk until smooth.
3. 03
   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. 04
   Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. 05
   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. 06
   Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. 07
   Transfer cooked pancakes to a warm plate and repeat with the remaining batter.
8. 08
   Serve the pancakes warm, topped with mixed fresh berries and a drizzle of maple syrup.