Zesty Lemon-Basil Ricotta Pancakes with Honeyed Berries

Ingredients

Instructions

1. 1 In a large bowl, combine sifted flour, sugar, baking powder, and salt.
2. 2 In a separate bowl, whisk together ricotta, milk, egg yolks, lemon zest, and chopped basil until smooth.
3. 3 Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
4. 4 In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pancake batter.
5. 5 Heat a non-stick skillet over medium heat and lightly coat with olive oil.
6. 6 Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes. Flip and cook the other side until golden brown, about 2 minutes more.
7. 7 For the honeyed berries, combine mixed berries, honey, and lemon juice in a bowl. Toss gently to coat.
8. 8 Serve pancakes warm, topped with honeyed berries.