Earl Grey has to be one of my favorite flavors on the planet. Mixed with lemon and ricotta, this is the go-to pancake for Sunday brunch. And if these flavors weren’t enough, top with a smear of salty and sweet maple butter, and your mind will be blown!
- 2 cups milk of your choice
- 3 Earl Grey tea bags
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 2 tablespoons salted butter, melted
- 2-3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Salted Maple Butter
- 4 tablespoons salted butter, room temperature
- 2 tablespoons maple syrup
- 1/4 teaspoon maple extract
- a large pinch salt
- Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat and add in the tea bags. Cover the saucepan and steep for 10 minutes, remove the tea bags and discard.
- In a large mixing bowl, whisk together the tea-steeped milk, ricotta, eggs, butter, maple syrup, vanilla, lemon zest, and lemon juice. Stir in the flour, baking powder, and salt. Stir until just combined, it’s okay if the batter still has some lumps. The batter should be somewhat thick, if it is loose, add a little bit more flour. Allow the batter to sit 5-10 minutes.
- Heat a large skillet or griddle over medium heat and add a little butter or spray with cooking spray. Pour the batter by 1/4-cup onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute or until golden. Repeat with the remaining batter.
- Make the maple butter. In a small bowl, combine the butter, maple syrup, maple extract, and salt. Stir until smooth.
- Serve the pancakes topped with the maple butter and fresh berries.