Pancake Sunday has been a thing in my house for years. I eat the same thing for breakfast almost every other day but Sundays, I treat myself to a pile of carbs. Today’s carbs are lemon ricotta pancakes with earl grey honey.
Gah, I just love breakfast food.
Back in college, my go-to breakfast out (shout-out to now-defunct Bibler’s!) was pecan pancakes or pecan waffles. God, those were the best days.
As I’ve gotten older, I’ve realized that I can’t handle the carb and sugar crash that comes from a big pile of sugar in the morning and so these days I opt for the hashes, or benedicts or the savories. But my heart still kinda lies with the sweets.
Since I’ve made pancakes a Sunday tradition, I’ve gone through different iterations of batter bases that I’ve made from scratch, some with all-purpose flour, some gluten-free, some with almond flour. The past few years as I’ve tried to up my protein counts, I’ve relied on high protein pancake mix because sometimes, it’s okay to be semi-homemade. My recipe today uses one, so just be warned.
It also uses ricotta cheese because gah, it’s just so good.
To top off my pile of high protein, fluffy deliciousness, I infused some honey with Earl Grey tea to give a nod to the old English lady that lives deep in my soul.
This is a recipe for one, because I am a household of one, and frankly there aren’t enough recipes out there to cater to the ones. So this one is for my fellow bad-ass singletons that have to do the lion’s share of everything for themselves. We all deserve pancakes.
Easy Lemon Ricotta Pancakes with Earl Grey Honey are the easiest and most delicious way to give breakfast a little fancier twist.Ricotta pancakes with Earl Grey Honey
Ingredients
Directions
