Lemon Zest, Olive Oil & Ricotta Pancakes
These might just be the most delicious pancakes ever!
Extra fluffy, bright flavor from the lemon zest dancing with Arbequina Reserve Olive oil, ripe peaches and creamy ricotta- it’s nearly impossible to not do a little dance while eating these. They can easily be made gluten free, are naturally refined-sugar free and are nothing short of delicious. A must have on a slow, sunny, summer morning.
Ingredients
1 1/4 cup all purpose flour or sub equal amount 1:1 G/F flour
2 tablespoons maple sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
3 tablespoons Arbequina Reserve Olive Oil, plus more for drizzling
Zest of 1 lemon, reserve some for topping
1/2 teaspoon vanilla extract
5 tablespoons fresh ricotta cheese
1 ripe peach, for topping
Maple syrup for serving
Extra butter or oil for greasing pan
Instructions
1. In a mixing bowl, add flour, sugar, baking powder, baking soda, salt and
lemon zest. Mix well
2. Make a well in dry ingredients and add egg, buttermilk, Arbequina
Reserve Olive Oil and vanilla. Mix again until just incorporated
3. Heat a skillet to medium heat, grease with butter or oil
4. Cook pancakes for about 1-2 minutes each side, or until golden brown, a
cookie dough scoop is helpful to create even portions
5. Top cooked pancakes with ricotta cheese, sliced peaches, drizzle of Arbequina Reserve Olive Oil, lemon zest and maple syrup