Ingredients:

• 2 large russet potatoes, peeled and grated
• ½ large yellow onion, grated
• 2 Tbsp arrowroot powder
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp fresh ground black pepper
• 1 container Kite Hill almond ricotta
• zest of 1 lemon
• juice of half a lemon

Instructions:

1. Coarsely grate the potatoes and onion using a box grater and use a tea towel to squeeze and wring out as much of the liquid as possible.  Discard the liquid and place the grated potatoes and onions into a medium-sized mixing bowl.
2. Add arrowroot powder, garlic powder, salt and pepper and stir into the potatoes.
3. Heat ¼-inch of olive oil in a cast iron skillet over medium-high heat.  Once the oil is hot add the mixture, making sure it is even.
4. Cook for 6-7 minutes so the bottom can get crispy. Then place it in a preheated 375 F oven for 15 minutes.
5. Place under broiler for 1 minute if needed.
6. In a small bowl, mix ricotta with zest of one lemon and juice of half lemon.
7. Top pancake with lemon ricotta, lemon slices and drizzle hot honey.