Unique Lemon Lavender Pancakes

Today’s Unique Creation: Lemon Lavender Ricotta Pancakes

Welcome to my kitchen, where today I’m excited to share a recipe that’s perfect for a leisurely weekend breakfast or brunch. These Lemon Lavender Ricotta Pancakes are light, fluffy, and bursting with flavorful ingredients that will surely impress your taste buds. The combination of zesty lemon, fragrant lavender, and creamy ricotta makes for a delightful twist on a classic pancake recipe.

Ingredients:

• 250g ricotta cheese
• 200g all-purpose flour
• 50g sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 300ml milk
• 2 eggs
• zest of 1 lemon
• 1 tbsp dried lavender
• for cooking
• for serving

Kitchen Tools:

• mixing bowl
• whisk
• grater
• frying pan
• spatula

To start, in a mixing bowl, combine the ricotta cheese, flour, sugar, baking powder, and salt. Mix until well combined. In a separate bowl, whisk together the milk, eggs, lemon zest, and dried lavender. Pour the wet ingredients into the dry ingredients and stir until just combined.

Heat a frying pan over medium heat and melt a pat of butter. Spoon the pancake batter into the pan, using about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.

Continue cooking the remaining batter, adding more butter to the pan as needed. Serve the pancakes warm with a drizzle of maple syrup for a delicious finishing touch.

This recipe makes approximately 12 pancakes, with each serving weighing around 60g. One serving of these Lemon Lavender Ricotta Pancakes is approximately 200 calories.

One unique tip for these pancakes is to sprinkle a little extra dried lavender on top just before serving. This will enhance the floral aroma and add an extra pop of flavor to each bite!

I hope you enjoy making and indulging in these Lemon Lavender Ricotta Pancakes as much as I do. Feel free to get creative and make any adjustments to suit your tastes — cooking should be fun and delicious! Happy cooking!