Earl Grey Lemon Ricotta Pancakes (Print Version)
Tender pancakes with Earl Grey, lemon zest, creamy ricotta, and a swirl of salted maple butter.
# Ingredients:
01 -
2 cups whole milk, coconut milk, or nut-based milk
02 -
3 Earl Grey tea bags
03 -
¾ cup whole milk ricotta cheese
04 -
2 large eggs
05 -
2 tablespoons salted butter, melted
06 -
1 tablespoon maple syrup
07 -
1 tablespoon vanilla extract
08 -
1-2 tablespoons lemon zest and 2 tablespoons lemon juice
09 -
2 cups white whole wheat flour or all-purpose flour
10 -
1 tablespoon baking powder
11 -
1 teaspoon kosher salt
12 -
Fresh berries, for serving
→ Salted Maple Butter
13 -
4 tablespoons salted butter, at room temperature
14 -
2 tablespoons maple syrup
15 -
¼ teaspoon ground cinnamon (optional)
# Steps:
01 -
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.
02 -
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. Allow the batter to sit for 5-10 minutes.
03 -
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.
04 -
In a small bowl, combine the butter, maple syrup, and cinnamon, if using.
05 -
Serve the pancakes topped with the maple butter and fresh blueberries, if desired.