lemon ricotta pancakes

Name: LEMON RICOTTA PANCAKES
Prep time: 20 min
Yield: 12
Ingredients: 2 cup(s) chopped fresh rhubarb or frozen; 1/2 cup(s) water; 1/3 cup(s) brown sugar; 1 cup(s) all purpose flour; 1 tablespoon(s) sugar; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 cup(s) ricotta cheese; 1 cup(s) milk; 2 tablespoon(s) lemon juice; 2 teaspoon(s) lemon peel

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75 Pinches 1 Photo

Kimi Gaines

orlando, FL

Updated on Feb 23, 2011

LEMON PANCAKES...HOW DELIGHTFUL AND TO TOP IT OFF WITH A RHUBARB SAUCE, EVEN YUMMIER!!

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prep time 20 Min

cook time

method ---

yield 12 PANCAKES

Ingredients

2 cups chopped fresh rhubarb or frozen
1/2 cup water
1/3 cup brown sugar
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1 cup milk
2 tablespoons lemon juice
2 teaspoons lemon peel

How To Make lemon ricotta pancakes

Step 1

FOR RHUBARB SAUCE, COMBINE THE RHUBARB, WATER AND BROWN SUGAR IN A SMALL SAUCE PAN. BRING TO A BOIL. REDUCE HEAT; COVER FOR 10 MINUTES OR UNTIL TENDER.

Step 2

IN A SMALL BOWL, COMBINE THE FLOUR, SUGAR, BAKING POWDER AND SALT. IN ANOTHER BOWL COMBINE THE RICOTTA CHEESE, MILK, LEMON JUICE AND LEMON PEEL. STIR INTO DRY INGREDIENTS JUST UNTIL COMBINED.
Step 3

DROP BATTER BY 2TBSP ONTO GREASED HOT GRIDDLE. COOK OVER MEDIUM HEAT FOR 1-2 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. SERVE WITH RHUBARB SAUCE.
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