You're Done Making Pancakes Any Other Way! 🥞

Ricotta Lemon Pancakes

Makes 6 pancakes

Light, tender pancakes with a little extra richness from ricotta and egg yolk. The lemon zest brightens everything up. This homemade brunch feels cozy and extra special.

Ingredients
1 cup King Arthur Buttermilk Pancake Mix
1/2 cup whole milk
2 heaping tbsp whole milk ricotta
1 egg yolk
1 lemon, zested
1 tbsp additional whole milk, if needed

Instructions
In a bowl, whisk together 1 cup King Arthur Buttermilk Pancake Mix and 1/2 cup whole milk until just combined. Add 2 heaping tbsp whole milk ricotta and stir gently into the batter. Mix in 1 egg yolk followed by the zest of 1 lemon. Let the batter rest for 5 minutes to hydrate and thicken slightly. If the batter feels too thick after resting, stir in 1 additional tbsp whole milk.

Heat a skillet or griddle over medium heat and with a heavy hand coat the surface with homemade ghee. Cook until bubbles begin forming on the surface and the edges start to set. Flip and continue cooking until golden brown. Serve warm with butter, maple syrup, fresh berries, or a little powdered sugar.

Homemade Ghee

Making ghee at home is one of those simple kitchen upgrades that makes everything taste a little better. It has a rich, almost toasted buttery flavor and a higher smoke point than regular butter, which makes it fantastic for pancakes, eggs, roasted veggies, and grilled meats.

Ingredients
2 sticks butter

Instructions
Place 2 sticks butter in a saucepan over low-medium heat and let the butter slowly melt. As it cooks, the milk solids will separate and settle while foam rises to the top. Continue cooking gently until the butter smells nutty and rich, but stop before the milk solids begin to brown.

Carefully pour the liquid through a fine sieve lined with cheesecloth or a sturdy paper towel like Viva to strain out the solids. Transfer the finished ghee to an airtight container and let cool to room temp before sealing.

Trish Tip: If the milk solids start turning dark brown, you’ve crossed into brown butter territory. Which is still delicious, just a different and great for things like chocolate chip cookies etc.

Trish’s Take on Million Dollar Bacon

Sweet, smoky, salty. This is might disappear before breakfast even hits the table.

Ingredients
1 lb thick-cut bacon
3 tbsp Sweet Heat
3 tbsp real maple syrup

Instructions
Preheat the oven to 350°F. In a small bowl, mix equal parts of Sweet Heat and real maple syrup until combined. Arrange 1 lb thick-cut bacon on a parchment-lined baking sheet or wire rack set over a sheet pan. Brush the maple mixture generously over both sides of the bacon.

Bake for 15 minutes, flip the bacon, then brush with any remaining glaze. Continue baking for another 15 minutes, or until the bacon is caramelized and cooked to your preferred crispness.

Let rest for a few minutes before serving and the glaze will tighten slightly as it cools.

Trish Tip: This bacon is incredible crumbled over wedge salads, burgers, baked potatoes, or even chopped over vanilla ice cream with warm maple syrup…crazy but true! :)

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