Oil Infused Recipe : Raspberry Lemon Ricotta Pancakes
I don’t know about you but I’m looking for any opportunity to treat myself these days and these pancakes are just that. This recipe would be perfect to use for an at-home Mother's Day brunch or a just because Saturday! -Lauren Dunaway
INGREDIENTS
1 3/4 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
2 large eggs
2-3 drops Lemon Vitality
2 tablespoons vegetable or canola oil
2/3 cup ricotta cheese (Greek yogurt may be substituted)
2/3 cup whole milk
1 teaspoon vanilla extract
1 cup frozen or fresh raspberries
100 % real maple syrup butter, fresh raspberries (for topping)
INSTRUCTIONS
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
In a large bowl, whisk together the eggs, lemon essential oil, oil, ricotta, whole milk, and vanilla until combined.
Add the dry ingredients to the wet and stir to combine. Do not over mix. The pancake batter should be lumpy. Fold in the raspberries.
Preheat a griddle or large non-stick skillet over medium heat. Once hot, spray with a non-stick canola oil spray and pour 1/4 cup of the batter onto the griddle. Do not overcrowd the pan. Work in batches if you must. Cook for 3-4 minutes or until bubbles begin to form. Flip the pancakes and cook for an additional 2-3 minutes. Remove from heat and transfer to a plate for serving.
Top the pancakes with butter, 100% real maple syrup, and fresh raspberries. Enjoy!
Are you a more savory or sweet person when it comes to breakfast? I’m more of a savory person but these sound so good! Let us know in the comments and tag a friend who’d love this recipe.
-Lauren