Pancake Cups With Ricotta, Lemon, And Blackberry

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• 1 cup ricotta cheese
• 1 lemon, juiced and zested
• 2 teaspoons honey
• 3 cups blackberries
• 1/2 cup water
• 1/4 cup sugar

1. To make the pancakes: Preheat oven to 400 degrees. Spray 2 muffin pans with non stick spray. In a medium bowl, whisk together eggs, milk, flour, and butter until no longer lumpy. Pour mixture into muffin tins 1/3 of the way full. Bake for 10-12 minutes until puffy and golden.
2. To make the ricotta: In a small bowl, stir together ricotta, lemon zest, and honey until combined. Set aside.
3. To make the blackberry compote: In a saucepan, bring blackberries, water, lemon juice, and sugar to a boil. Boil until mixture reduces about 1/4 cup. Break up half the blackberries with the back of a spoon. Set aside.
4. To assemble: Place three pancakes per plate. Top with a dollop of ricotta and a drizzle of blackberry syrup.

milk, flour, eggs, butter, ricotta cheese, lemon, honey, blackberries, water, sugar

Taken from food52.com/recipes/17519-pancake-cups-with-ricotta-lemon-and-blackberry (may not work)