LEMON RICOTTA PANCAKES

Strawberry Lemonade White Barrel Aged Balsamic

Servings: 10-12

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients:

1 cup Strawberries, sliced

2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic

¾ cups All Purpose Flour

1 ½ tsp Baking Powder

½ tsp Vanilla Bean Infused Sea Salt

3 Tbsp Sugar

1 Tbsp Strawberry Lemonade White Barrel Aged Balsamic

1 Lemon, zested

1 tsp Vanilla Extract

3 Eggs

¾ cups Ricotta

¼ cup Buttermilk 

1 ½  Tbsp Sicilian Lemon Infused Olive Oil, plus more for cooking

Whipped Cream, for serving

Directions:

1. In a bowl, toss the strawberry slices with 2 tablespoons of Strawberry Lemonade White Barrel Aged Balsamic and set aside.

2. Preheat a griddle or large cast iron skillet to medium heat. 

3. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, whisk 1 tablespoon of Strawberry Lemonade White Barrel Aged Balsamic with the lemon zest, vanilla, eggs, ricotta, buttermilk, and Sicilian Lemon Infused Olive Oil. Add the dry ingredients to the wet ingredients and mix until just combined, ensuring no dry pockets remain. Do not overmix.

4. Lightly oil the griddle or pan with 1 teaspoon of Sicilian Lemon Infused Olive Oil. Pour ¼ cup of pancake batter onto the surface and cook until bubbles form on top. Flip and cook for another 1 to 2 minutes until golden brown. Keep cooked pancakes warm under foil or in a low oven until ready to serve. 

5. Top pancakes with a spoonful of marinated strawberries and whipped cream, enjoy!

Elevate your stack with the products that make this recipe shine: our Strawberry Lemonade White Balsamic Vinegar, Sicilian Lemon Infused Olive Oil, and Vanilla Bean Sea Salt Vanilla Bean Sea Salt — a trio made for sweet, bright mornings. Shop them all at Bella Vita! Available in Multiple Sizes such as 100ml, 250ml, 500ml, 750ml.