Use this naturally sweet honey syrup from Betsy Devine of Salvatore Bklyn to top her Lemon-Poppy Seed Ricotta Pancakes.
- Yield: Makes about 1/2 cup
Source: The Martha Stewart Show, November 2009
- 1/2 cup honey
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon coarse salt
Heat honey in a small saucepan until warmed through. Stir in lemon juice and salt. Remove from heat and serve immediately over pancakes.