Name: Ricotta & Honey Lemon Pancakes with Quick Oven-Glazed Winter Berries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American (breakfast/brunch)
Ingredients: 240 g plain (all-purpose) flour; 200 g whole-milk ricotta cheese; 4 each large eggs; 200 ml whole milk; 2 tsp baking powder; 1 tsp fine sea salt; 1 tbsp caster sugar (optional, for slight sweetness in batter); 4 tsp lemon zest (from 1–2 lemons); 300 g mixed winter berries (fresh or frozen: blackberries, blueberries, cranberries); 84 g honey (for berries and drizzle); 20 g unsalted butter (for frying; or use neutral oil); 10 g neutral oil with high smoke point (optional, to mix with butter); 32 g toasted hazelnuts or pecans, chopped (optional); 1 tsp vanilla extract (optional); 1 tsp cornstarch (optional, to thicken berry glaze for very juicy berries); 1 tbsp fresh lemon juice (optional, for berries); 0.25 tsp black pepper (pinch, optional for berries)

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