Ricotta and Meyer Lemon Pancakes with Frog Hollow Peach Syrup

Makes 5 medium-sized pancakes

Pancake Ingredients

3/4 cup organic flour
1 1/2 tsp. baking powder
3/4 tsp. kosher salt
1/3 cup organic cane sugar
1 Meyer lemon, zested
1 1/2 tsp. vanilla extract
3 large organic eggs
3/4 cup whole-milk ricotta
1/4 cup buttermilk 
2 tbsp. unsalted butter, melted, plus room-temperature butter for cooking and serving
Powdered sugar for dusting

Method

Whisk the flour, baking powder, and salt in a small bowl.

Heat a large nonstick pan over medium-low heat.

Add cane sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Gently rub the zest into the sugar with your fingers. Add the vanilla and eggs, whisk until foamy on top, add the ricotta, buttermilk, and butter, whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.

Lightly butter the pan, and pour 1/2 cup of batter onto it. Repeat, and cook until the bottoms are golden brown and the tops are bubbling for 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter.

Serve at once and pour over with Peach Syrup and a dusting of powdered sugar.

Peach Maple Syrup Ingredients

4 medium-sized peaches, seed removed and cut into 8 quarters
1 cup of quality maple syrup

Peach Maple Syrup Method

Preheat a non-stick pan on low for 3 minutes.

Place the sliced peaches on their sides and cook until the peaches are slightly caramelized. Turn it over once and cook the other side (around 4-5 minutes).

Add 1 cup of maple syrup into the pan and take it off the heat. Allow the syrup and peach to macerate for 15 minutes and allow the pan to cool.

Remove the syrup and peaches from the pan and into a serving bowl. 

Serve at once.