Lemon Ricotta Pancakes w/ Mixed Berry Butter

For the Pancakes:

3 Cups All Purpose Flour

6 Tablespoons Sugar

4 teaspoons Baking Powder

1 teaspoons Baking Soda

½ teaspoon salt

2 Cups Ricotta (fresh if possible)

Zest of 3 lemons

Juice of 3 lemons

2 Cups Almond milk (sub regular)

6 Eggs

2 Tablespoons melted butter

2 teaspoons vanilla (homemade if possible

  1. Mix all the dry ingredients
  2. In a separate bowl, mix the wet ingredients (make sure all of the wet ingredients are at room temperature)
  3. Combine all ingredients
  4. Using a 1/3 measuring cup ladle the pancake mixture onto a non-stick pan on low heat.  When bubbles appear on the edges flip the pancake.  Pancakes should appear golden, if they are dark brown turn down the heat and proceed.   Makes about 30 pancakes

For the Compote:

1 stick softened butter

3-4 Tablespoons mixed berry jam (your favorite)

  1. Using a fork, mix together the softened butter with the berry jam to the sweetness you like.

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