Lemon Ricotta Pancakes with Pomegranate Maple Syrup

For the Pomegranate Maple Syrup:

• 1 cup POM Wonderful 100% Pomegranate Juice
• ½ cup pure maple syrup
• 1 teaspoon Wonderful Seedless Lemons juice

For the Lemon Ricotta Pancakes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup whole milk
• 2 teaspoons Wonderful Seedless Lemons juice
• ½ cup whole-milk ricotta
• 1 large egg
• Zest from 1 Wonderful Seedless Lemon
• 1 teaspoon lemon extract
• 3 tablespoons melted and cooled butter, plus more butter for skillet
• ½ cup POM Wonderful Pomegranate Arils

For the Pomegranate Maple Syrup:

1. In a small saucepan over medium heat, combine POM Wonderful 100% Pomegranate Juice and maple syrup. Bring mixture to a low boil.
2. Simmer for 10 minutes until mixture has slightly reduced. Remove from heat and add Wonderful Seedless Lemons juice. Allow to cool while you make the pancakes.

For the Lemon Ricotta Pancakes:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
2. In a liquid measuring cup, pour the milk and Wonderful Seedless Lemons juice. Gently stir and let sit for 5 minutes until slightly curdled.
3. In another large bowl, whisk together buttermilk, eggs, ricotta, melted butter, vanilla, and lemon juice until smooth. Gently fold wet ingredients into dry just until combined, being careful not to overmix.
4. Add a small amount of butter to a large skillet over medium heat. Add ¼-cup pancake batter into skillet and cook each pancake about 2 minutes on each side. Pancakes should be golden brown with a set center. Cook in batches and repeat with remaining batter. Garnish pancakes with a handful of POM Wonderful Pomegranate Arils and serve with pomegranate maple syrup.