Description
A delightful fusion of flavors with rich ricotta filling, bright lemon zest, and aromatic lavender syrup, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 1/2 cup honey
- 2 tablespoons salted butter
- 1 tablespoon dried lavender
- 2 passionfruits (for syrup)
- Chopped roasted pistachios (for garnish)
Instructions
- In a saucepan, combine honey and butter, simmering for 5 minutes, then stir in vanilla and lavender.
- Whisk flour, baking soda, baking powder, salt, and sugar in a bowl. In another bowl, combine the egg, milk, water, and vanilla.
- Mix the wet ingredients into the dry until smooth.
- In a separate bowl, mix ricotta with lemon zest and extra vanilla.
- Heat a skillet, grease, and pour batter to form pancakes. Cook until bubbles form, then place ricotta filling inside and fold.
- Fry pancakes until golden on both sides.
- Coat with syrup, garnish with pistachios, and serve warm.
Notes
You can prepare the batter the night before and store it in the fridge. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Syrian
Nutrition
- Serving Size: 1 pancake
- Calories: 380
- Sugar: 16g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg