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 PancakesPrep Time: 15 minutesServings: 10-12 pancakesIngredients:1 3/4 cups Flour1 tbsp Baking Powder3 tbsp Sugar1/4 tsp Salt2 Eggs1 Lemon zested (2-3 drops of lemon essential oil can be substituted)2 tbsp Canola Oil1/2 cup Ricotta Cheese1 cup Whole Milk1 tsp Vanilla Extract 1 cup Fresh Raspberries Directions:Preheat a griddle or flat-top to 325In a bowl, whisk together the dry ingredients: flour, baking powder, sugar and saltIn a second bowl, whisk together the eggs, lemon zest, oil, ricotta, whole milk and vanilla until combinedAdd the wet ingredients to the dry and stir to combineFold in the raspberries Spray griddle with non-stick canola oil sprayPour 1/4 cup of batter onto the griddle. Cook for 3-5 minutes until bubbles have formed and edges have begun to dryFlip the pancakes and cook an additional 2-3 minutesWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie 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

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