Strawberry Lemon Ricotta Poppy Seed Pancakes PT30M https://img4.recipesrun.com/201907/2019/0828/58/1/383095/300x200x90.jpg Light, fluffy and moist lemon ricotta poppy seed pancakes with chunks of strawberries topped with homemade strawberry syrup. Last week we finally saw some spring weather with a few days where it was warm enough to cast off our jackets and that got thinking about spring recipes including these strawberry pancakes. These pancakes have it all from the large chunks of strawberries to ricotta to keep them nice and moist, lemon to keep them nice and bright and fresh and even some poppy seeds to boot! Honey is used as the sweetener rather than sugar and it pairs fabulously well with the lemon and strawberries! I could easily eat a stack of these pancakes plain but I like to top them with a fresh homemade simple strawberry syrup, which is a must make all by itself! Of course, some fresh sliced juicy strawberries sprinkled on top finish these strawberry lemon ricotta poppy seed pancakes making them just perfect for a special spring breakfast brunch or dinner! 4 servings Ingredients: 1 cup Strawberries, diced 1/4 inch 1 tbsp. Poppy seeds 1 Lemon (zest and juice) 1/2 tsp. Pure vanilla extract oil 1/2 cup Ricotta cheese 1/4 cup Honey or sugar 1 Large egg 1 cup Buttermilk or milk 1/4 tsp. Salt 1 tsp. Baking powder 1 1/4 cups All-purpose flour 1 cup Sugar 1 cup Water 1 pound Strawberries, hulled and sliced