Sicilian Lemon Ricotta Pancakes with Mediterranean Herb Oil
Prep 20 min · Cook 25 min · Serves 2 · medium
Fluffy whole grain pancakes infused with ricotta and fresh lemon zest, topped with pan-seared sardines in fragrant garlic-herb oil, roasted cherry tomatoes, and a drizzle of aged balsamic. A sophisticated Italian breakfast that marries sweet and savory traditions.
Ingredients
- 0.75 cups whole wheat pastry flour, finely milled
- 0.25 cups rolled oats, ground into coarse flour
- 0.5 cups fresh ricotta cheese, room temperature
- 0.5 cups whole milk
- 2 whole large eggs, separated
- 1 tbsp fresh lemon zest, finely grated
- 1 tbsp fresh lemon juice
- 1 tbsp honey, raw
- 1.5 tsp baking powder, aluminum-free
- 0.25 tsp sea salt
- 3 tbsp extra virgin olive oil, divided use
- 2 cloves fresh garlic, thinly sliced
- 2 tbsp fresh parsley, finely chopped
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