Lemon-Ricotta Pancakes Drizzled with Honey

1. 1

   In a blender, mix the ricotta, eggs, egg whites, flour, oil, lemon zest, salt and 2 teaspoons of the honey until smooth.

2. 2

   Meanwhile, heat a nonstick griddle over moderately low heat.

3. 3

   Working in batches, pour 2 rounded tablespoons of the batter onto the griddle for each pancake, allowing enough room for them to spread slightly.

4. 4

   Cook the pancakes until the bottoms are golden, the tops are slightly set and small bubbles appear, 2 to 3 minutes.

5. 5

   Flip the pancakes and cook until golden, about 1 minute longer.

6. 6

   Transfer the pancakes to plates, drizzle with the remaining 4 teaspoons of honey and serve.

* Per serving · 4 servings · Values may vary.

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