Bring these Easter favorites from our home to yours this spring. Our wines of the season include those light in body and anything with bubbles. Our decadent Lemon Ricotta Sheet Pan-Cakes pair perfectly with the crisp and acidic nature of the Sonoma Coast Rose. Made from Merlot, this beautifully colored wine hails from “just over the hill” (from Napa) in Sonoma. It isn’t brunch without some bubbles, and this unique hybrid of the mimosa and the greyhound is light and refreshing. Cheers to warmer weather and wines that give back!
Lemon Ricotta Sheet Pan-Cakes
Wine Pairing: ONEHOPE Sonoma Coast Rosė
Ingredients:
3 cups buttermilk pancake mix 1 cup half & half 1 cup ricotta cheese 3 eggs Zest from 1 lemon 3 tablespoons lemon juice 1 tablespoon vanilla extract ⅓ cup honey 1 cup blueberries 2 tablespoon softened butter 2 tablespoons extra pancake mix 3 tablespoons powdered sugar (for dusting)
Instructions:
Preheat the oven to 425℉. Mix pancake mix, half & half, ricotta cheese, eggs, lemon zest & juice, vanilla extract and honey together in a large bow with a whisk, until combined. Butter the sheet pan with the softened butter, and then add in the 2 tablespoons of extra pancake mix. Shake the pan so that the mix covers the entire pan, and then knock off the excess. Pour the batter inside the pan, and spread evenly with a spatula. Bake in the oven for 12 minutes, remove and let cool. Cut into squares and dust
This Article was originally published on One Hope Wine
