In this episode of Inn the Wild, Laurie and Jason discuss Falmouth, Farmers Markets, and questions from guests and listeners. The recipe of the week is Lemon Raspberry Ricotta Pancakes.

Lemon Raspberry Ricotta Pancakes

Prep Time: 15 minutes

Servings: 10-12 pancakes

Ingredients:

• 1 3/4 cups Flour
• 1 tbsp Baking Powder
• 3 tbsp Sugar
• 1/4 tsp Salt
• 2 Eggs
• 1 Lemon zested (2-3 drops of lemon essential oil can be substituted)
• 2 tbsp Canola Oil
• 1/2 cup Ricotta Cheese
• 1 cup Whole Milk
• 1 tsp Vanilla Extract
• 1 cup Fresh Raspberries

Directions:

1. Preheat a griddle or flat-top to 325
2. In a bowl, whisk together the dry ingredients: flour, baking powder, sugar and salt
3. In a second bowl, whisk together the eggs, lemon zest, oil, ricotta, whole milk and vanilla until combined
4. Add the wet ingredients to the dry and stir to combine
5. Fold in the raspberries
6. Spray griddle with non-stick canola oil spray
7. Pour 1/4 cup of batter onto the griddle. Cook for 3-5 minutes until bubbles have formed and edges have begun to dry
8. Flip the pancakes and cook an additional 2-3 minutes

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay