LEMON RICOTTA PANCAKES

Strawberry Lemonade White Barrel Aged Balsamic • Sicilian Lemon Infused Olive Oil • Vanilla Bean Sea Salt

Servings: 10-12 • Prep Time: 15 mins • Cook Time: 20 mins

Light, fluffy, and bursting with bright citrus flavor! These Lemon Ricotta Pancakes are made with our Strawberry Lemonade White Barrel Aged Balsamic, Sicilian Lemon Infused Olive Oil, and Vanilla Bean Sea Salt, topped with balsamic-marinated strawberries and whipped cream. A sweet, bright morning upgrade!

Ingredients:

1 cup Strawberries, sliced

2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic

¾ cup All-Purpose Flour

1½ tsp Baking Powder

½ tsp Vanilla Bean Sea Salt

3 Tbsp Sugar

1 Tbsp Strawberry Lemonade White Barrel Aged Balsamic

1 Lemon, zested

1 tsp Vanilla Extract

3 Eggs

¾ cup Ricotta

¼ cup Buttermilk

1½ Tbsp Sicilian Lemon Infused Olive Oil — also available in 100ml, 500ml, 750ml, plus more for cooking

Whipped Cream, for serving

Directions:

1. In a bowl, toss the sliced strawberries with 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic and set aside to marinate.

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

3. In a bowl, whisk together the flour, baking powder, and Vanilla Bean Sea Salt. In a separate large bowl, whisk 1 Tbsp 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 and mix until just combined. Do not overmix.

4. Lightly oil the griddle with 1 tsp Sicilian Lemon Infused Olive Oil. Pour ¼ cup of batter onto the surface and cook until bubbles form on top. Flip and cook for another 1-2 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!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.