Lime Ricotta Pancakes With Minty Gremolata

Makes: 1 portion of 6 small pancakes (serving size as shown)

Gremolata is traditionally a chunky green sauce made of chopped parsley, lemon zest, and garlic. This particular version makes it breakfast friendly, since the goal of the day isn’t to ward off vampires; y’know?

Ingredients

GROUP A: PANCAKES

• 1/4 cup almond flour

• 1/4 tsp salt

• 1/4 tsp baking powder

• 1/2 tsp granulated sugar

• 2 tbsp whole milk ricotta cheese

• 1/4 tsp vanilla extract

• 1 large egg

• 1 tsp lime juice

• Butter

GROUP B: MINTY GREMOLATA

• 1 tsp lime zest

• 1 tsp finely minced mint leaves

• 1 tsp dried strawberry bits

• 1/4 tsp granulated sugar

• 1/2 tsp lime juice

Method

• In a medium bowl, mix together all the dry ingredients from Group A: almond flour, salt, baking powder, and sugar. In a separate, smaller bowl, mix together all the wet ingredients: ricotta, vanilla, egg, and lime juice. Add the wet ingredients to the bowl of dry ones and mix together to form a thick and slightly chunky-looking batter (the almond flour lends to the slightly chunky appearance; batter will look smoother if using AP flour).

• Brush a skillet with butter and set to medium heat. Once the skillet is hot enough, spoon the batter into it, depending on size of pancake desired. Cook on each side till lightly browned for 2 - 3 minutes if making mini pancakes, or 3 - 4 minutes if making regular sized ones.

• Make the gremolata: Mix the mint, strawberry bits, and lemon zest together. Pour in the lime juice and mix well again and add the sugar towards the end. Sprinkle the mixture over the pancakes.

Please the seul: The ricotta generates enough moisture to enjoy the pancakes without any syrupy condiment, but this recipe is not a thief of joy, so bring on the maple syrup or warm butter!