Honey Lavender Ricotta Pancakes
Delicate, fluffy pancakes infused with the subtle floral notes of lavender and the sweet richness of honey. These airy delights are a perfect way to start your morning with a touch of elegance.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
In a small saucepan, gently warm 2 tablespoons of honey with the culinary lavender buds over low heat for about 5 minutes to infuse the flavor. Strain the honey to remove the lavender buds and set aside to cool slightly.
~10 min - 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
~2 min - 3
In a separate medium bowl, whisk together the eggs, milk, ricotta cheese, melted butter, infused honey (cooled), and vanilla extract until well combined.
~3 min - 4
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
~1 min - 5
Heat a lightly greased frying pan or griddle over medium heat.
~2 min - 6
Pour about 1/4 cup of batter for each pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
~5 min - 7
Serve immediately with extra honey and fresh berries if desired.
Tips
- For extra floral intensity, you can finely chop a few fresh lavender buds and add them directly to the batter, but be cautious as too much can make the flavor overpowering.
- These pancakes are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster or oven.
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