halfbakedharvest4.5
Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter
There’s nothing better than warm, light, and fluffy pancake, plus a light smear of salty, maple butter.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●saucepan
- ●bowl
- ●mixing bowl
- ●griddle
- ●whisk
- ●spatula
📝 Preparation Steps
1
1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover and steep for ⏱️ 10 minutes. Remove the tea bags and discard.2. In a large mixing bowl, whisk together the tea steeped milk, ricotta, eggs, butter, maple syrup, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels too loose, add an additional 1/4 cup to 1/2 cup of flour. Allow the batter to sit ⏱️ 5-10 minutes.3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.4. To make the maple butter. In a small bowl, combine the butter, maple syrup, and cinnamon, if using.5. Serve the pancakes topped with the maple butter, and fresh blueberries, if desired.
large eggs2maple syrup (add in more if you like a sweeter pancake)1 tablespoonmaple syrup2 tablespoonsbaking powder1 tablespoon
Nutrition Facts
calories
415 kcal
serving Size
1 serving
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