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Lemon Ricotta Pancakes Recipe

Photo by: Taste of Home

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I'm a firm believer that rhubarb recipes cannot be too plentiful. Here, it is featured in the sauce for lovely lemon pancakes. These are yummy for brunch.

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4 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups chopped fresh or frozen rhubarb
1/2 cup water
1/3 cup packed 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 grated lemon peel

Directions

For rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and peel. Stir into dry ingredients just until combined.
Drop batter by 2 tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with rhubarb sauce. Yield: 12 pancakes (1-1/3 cups sauce).

Nutrition Facts: 3 pancakes with 1/3 cup sauce equals 329 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 498 mg sodium, 54 g carbohydrate, 2 g fiber, 12 g protein.

Lemon Ricotta Pancakes published in Taste of Home April/May 2008, p51

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