Ingredients:

• 2 cups whole milk, coconut milk, or nut-based milk

• 3 Earl Grey tea bags

• 3/4 cup whole milk ricotta cheese

• 2 large eggs

• 2 tablespoons salted butter, melted

• 1 tablespoon maple syrup add in more if you like a sweeter pancake

• 1 tablespoon vanilla extract

• 1-2 tablespoons lemon zest and

• 2 tablespoons lemon juice

• 2 cups white whole wheat flour or all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• fresh berries, for serving
  
  Salted Maple Butter

• 4 tablespoons salted butter, at room temperature

• 2 tablespoons maple syrup

• 1/4 teaspoon ground cinnamon (optional)

Instructions:

1. 1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags and discard.

   2. In a large mixing bowl, whisk together the tea steeped milk, ricotta, eggs, butter, maple syrup, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels too loose, add an additional 1/4 cup to 1/2 cup of flour. Allow the batter to sit 5-10 minutes.

   3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter 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.

   4. To make the maple butter. In a small bowl, combine the butter, maple syrup, and cinnamon, if using.

   5. Serve the pancakes topped with the maple butter, and fresh blueberries, if desired. 

Notes:
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter by Half Baked Harvest