One of the best days of the year is nearly upon us (aka Pancake Day 🙂 ) so I thought I would do a recipe for these tasty strawberry, lemon and ricotta beauties! Delish!
Honey or Syrup
1.c all purpose flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 c. milk
3 tbsp melted butter
1 large egg
Vegetable oil (for brushing the pan)
- In large bowl, whisk flour, sugar, baking powder and salt. Add milk, butter and egg; stir until flour is moistened.
- Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven.
- Repeat with remaining batter, brushing griddle with more oil if necessary.
- Top pancakes with a large dollop of ricotta, chopped strawberries and drizzle with lemon juice and honey 🙂
This recipe was taken from Good Housekeeping click: http://www.goodhousekeeping.com/food-recipes/a15177/pancakes-recipe-ghk0213/
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