Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10-12
Cuisine: American
Ingredients: 1 cup Strawberries, sliced; 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic; ¾ cups All Purpose Flour; 1 ½ tsp Baking Powder; ½ tsp Vanilla Bean Infused Sea Salt; 3 Tbsp Sugar; 1 Tbsp Strawberry Lemonade White Barrel Aged Balsamic; 1 Lemon, zested; 1 tsp Vanilla Extract; 3 Eggs; ¾ cups Ricotta; ¼ cup Buttermilk; 1 ½ Tbsp Sicilian Lemon Infused Olive Oil, plus more for cooking; Whipped Cream, for serving

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Cuisine

American

Author:

Olivelle

Servings

10-12 Pancakes

Prep Time

15 minutes

Cook Time

20 minutes

Start your day off right with these fluffy Lemon Ricotta Pancakes, bursting with citrusy sweetness. The addition of Olivelle’s Strawberry Lemonade White Barrel Aged Balsamic enhances the fresh strawberry topping, while the rich ricotta and Sicilian lemon olive oil create a light and airy texture in each pancake. Topped with whipped cream and a sprinkle of zest, these pancakes are the perfect balance of tangy, sweet, and creamy. A delightful breakfast or brunch treat!

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Ingredients

1 cup Strawberries, sliced
2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
¾ cups All Purpose Flour
1 ½ tsp Baking Powder
½ tsp Vanilla Bean Infused Sea Salt
3 Tbsp Sugar
1 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
1 Lemon, zested
1 tsp Vanilla Extract
3 Eggs
¾ cups Ricotta
¼ cup Buttermilk
1 ½ Tbsp Sicilian Lemon Infused Olive Oil, plus more for cooking
Whipped Cream, for serving

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Directions

In a bowl, toss the strawberry slices with 2 tablespoons of Strawberry Lemonade White Barrel Aged Balsamic and set aside.
Preheat a griddle or large cast iron skillet to medium heat.
In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, whisk 1 tablespoon of Strawberry Lemonade White Barrel Aged Balsamic with the lemon zest, vanilla, eggs, ricotta, buttermilk, and Sicilian Lemon Infused Olive Oil. Add the dry ingredients to the wet ingredients and mix until just combined, ensuring no dry pockets remain. Do not over-mix.
Lightly oil the griddle or pan with 1 teaspoon of Sicilian Lemon Infused Olive Oil. Pour ¼ cup of pancake batter onto the surface and cook until bubbles form on top. Flip and cook for another 1 to 2 minutes until golden brown. Keep cooked pancakes warm under foil or in a low oven until ready to serve.
Top pancakes with a spoonful of marinated strawberries and whipped cream, enjoy!

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Lemon Ricotta Pancakes