Lavender Infused Ricotta Pancakes

I decided to get a little experimental with my pancakes this go round.  Results… not too shabby! Check out this really simple recipe to give your tired pancakes a flavor makeover, and just for kicks add a fried egg and pancetta and take it up a notch.

Ingredients

• 2 extra large eggs (separated)

• 1 cup ricotta cheese

• 1 cup buttermilk 

• 1 cup all purpose flour

• 1 tsp. baking powder

• 1/4 tsp. Kosher salt

• 1/4 tsp. baking soda

• 1 tsp. dried lavender flowers

• Unsalted butter

• Maple syrup

Directions

1. Sauté 2 tbsp. butter and lavender flowers over medium low heat until fragrant, about 5 minutes.

2. Strain melted butter into small bowl and set aside. Discard lavender. 

3. In a large bowl whisk together egg yolks, and ricotta cheese.

4. Mix together flour, baking powder, baking soda, and Kosher salt in a separate bowl.

5. Combine flour mixture, yolk mixture and stir in buttermilk and lavender infused butter. 

6. Using an electric mixer, beat whites in another separate bowl until fluffy peaks appear, and fold them into the batter. 

7. Now for the cooking part. Heat a large skillet over medium heat, and add a pat of butter. 

8. Working in batches, spoon a small ladle of batter into the skillet for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.