Lemon Ricotta Pancakes with Fennel Honey Butter
Whisking the whites to soft peaks keeps these custardy pancakes light and fluffy. The fennel, honey butter takes them over the top. Make extra and keep it in the fridge for toast or freshly-baked scones.
- 1 cup flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar
- 1/8 teaspoon salt
- 2 tbs poppy seeds
- 2 eggs, separated into yolks and whites
- 1/2 cup milk
- 1 cup ricotta cheese
- 1/2 teaspoon vanilla
- Zest and juice of one lemon
- 3 tbs butter
- Warm maple syrup
- 1 cup butter softened
- 2 tbs honey
- Zest of 1 lemon
- 1/2 tsp fennel, ground
- Pinch ground cardamom
- In a large bowl, whisk together flour, baking powder, sugar, salt and poppy seeds.
In a medium bowl whisk together egg yolks, milk, ricotta, vanilla and the zest and juice of the lemon.
- In a clean bowl, whisk egg whites to soft peaks.
- Add the wet ingredients to the dry ingredients in the large bowl and stir together. Stir in 1/4 of the egg whites to lighten the batter. Fold in the remaining whites and let rest for 10 minutes.
- Meanwhile, make butter: stir together butter ingredients in a medium bowl until well combined.
- Cook pancakes: Melt 1 tbs butter in a 12” skillet over medium-low heat. Add batter in 1/4 cupfuls and cook until bubbles breaking the surface leaves open holes in the batter, 3-5 minutes. Turn and cook 1 minute longer.
- Serve pancakes with warm maple syrup and butter.