Light, tender pancakes flecked with fresh herbs and bright lemon zest. Creamy ricotta folded into the batter gives a silky, slightly tangy crumb. A drizzle of warm honey and a pat of browned butter add sweet balance. Serve warm for weekend brunch, casual breakfasts, or a small celebratory morning.
Ingredients
- All-purpose flour (1 cup)
- Baking powder (1 tsp)
- Salt (1/2 tsp)
- Granulated sugar (1 tbsp)
- Whole milk (3/4 cup)
- Ricotta cheese (1 cup)
- Eggs (2 large)
- Fresh parsley, chopped (2 tbsp)
- Fresh chives, chopped (2 tbsp)
- Lemon zest (1 tsp)
- Unsalted butter, melted (2 tbsp) plus extra for cooking
- Honey (2 tbsp) for serving
Instructions
- Whisk together the flour, baking powder, salt, and sugar in a large bowl.
- In a separate bowl, whisk the milk, ricotta, eggs, melted butter, and lemon zest until mostly smooth.
- Pour the wet ingredients into the dry and stir gently until just combined; fold in the chopped parsley and chives. The batter should be slightly lumpy.
- Heat a nonstick skillet or griddle over medium and add a small knob of butter to coat the surface.
- Spoon about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to avoid burning.
- Transfer cooked pancakes to a warm plate or low oven while you finish the rest of the batter.
- Stack pancakes, drizzle with warm honey, add a pat of butter if desired, and garnish with extra chives and a little lemon zest. Serve immediately.
Tips or Variations
- For a lighter stack, gently fold whipped egg whites into the batter before cooking.
- Swap herbs for basil or dill, or serve with a dollop of Greek yogurt instead of butter for tang.