Savory Lemon-Herb Ricotta Pancakes with Chive Yogurt Drizzle

Ingredients

• 2 cups flour, sifted
• 1 cup ricotta cheese
• 1 cup milk
• 2 tablespoons lemon zest, finely grated
• 1 cup mixed fresh herbs, chopped
• 2 tablespoons olive oil
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten

• 1 cup plain Greek yogurt
• 1 cup chives, chopped
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt

1. 01
   In a large mixing bowl, combine the sifted flour, baking powder, and salt.
2. 02
   In another bowl, whisk together the ricotta cheese, milk, eggs, olive oil, lemon zest, and fresh herbs until well blended.
3. 03
   Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix to keep the pancakes light and fluffy.
4. 04
   Heat a non-stick skillet or griddle over medium heat, and lightly grease with olive oil.
5. 05
   Pour about 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 another 2-3 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with the remaining batter.
7. 07
   For the chive yogurt drizzle, combine the Greek yogurt, chopped chives, lemon juice, and salt in a small bowl, stirring until smooth.
8. 08
   Serve the pancakes warm, drizzled with the chive yogurt sauce, and garnish with additional herbs if desired.