Savory Lemon-Herb Ricotta Pancakes with Chive Yogurt Drizzle

Ingredients

Instructions

1. 1 In a large mixing bowl, combine the sifted flour, baking powder, and salt.
2. 2 In another bowl, whisk together the ricotta cheese, milk, eggs, olive oil, lemon zest, and fresh herbs until well blended.
3. 3 Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix to keep the pancakes light and fluffy.
4. 4 Heat a non-stick skillet or griddle over medium heat, and lightly grease with olive oil.
5. 5 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. 6 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. 7 For the chive yogurt drizzle, combine the Greek yogurt, chopped chives, lemon juice, and salt in a small bowl, stirring until smooth.
8. 8 Serve the pancakes warm, drizzled with the chive yogurt sauce, and garnish with additional herbs if desired.