LEMON RICOTTA PANCAKES (Whole Wheat)

Bakery vs Homemade MATCHA MOCHI CAKE: #BuzyBeez we made it to DAY 30! Enjoy some Lemon Ricotta Pancakes! EXCLUSIVE Patreon Vietnamese Series: coming soon!
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Day 29:
My Cast Iron Skillet:
Le Creuset Pink Pot:
Marble Slab Board:
Non-stick Frying Pan:
Mini Food Processor:
Vitamix Blender:
Hot Plate Burner:
Crate and Barrel bowl:
West Elm Gold Flatware:
My Staub:
Anthropologie bowls:
My Latte Bowls:
Cutting board:
KitchenAid Mixer:
Immersion Soup Blender:
Le Creuset Dutch Oven:
Smeg Toaster:
Raccoon Salt Jar:
Thank you for watching every day this past month! It's been a journey :)
Lemon Ricotta Pancakes Recipe:
In a bowl whisk
3 egg yolks
1 cup ricotta cheese (part skim)
1/4 cup honey
1 tsp vanilla
1 lemon's juice + zest
while whisking add 1 cup milk
In another bowl mix together
1 1/2 cups whole wheat flour
1 tbsp cornstarch
1 tbsp baking powder
pinch of salt
Mix the dry ingredients into the wet ingredients. Fold gently just until combined. Don't over-mix.
In another bowl whisk 3 egg whites until soft peaks form. Vigorously mix 1/3 of the egg whites into the batter, then gently fold in the rest.
In a cast iron skillet, heat coconut oil, scoop the batter and cook each side 1-2 minutes until golden brown.
Top with raspberry compote and fresh berries
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