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Lemon Ricotta Pancakes Recipe
Lemon Ricotta Pancakes Recipe photo by Taste of Home

Lemon Ricotta Pancakes Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Lemon Ricotta Pancakes in Taste of Home April/May 2008, p51

Nutritional 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.

Reviews for Lemon Ricotta Pancakes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 23, 2014

This was very good My family enjoyed it and will make again. I did have trouble getting it to be cooked through out, but not too dark on the outside

MY REVIEW
Reviewed May. 12, 2011

I made these pancakes for my family and they loved them! I replaced half the white flour with whole wheat.

MY REVIEW
Reviewed May. 17, 2010

These tasted SO BLAND! I didn't have the rhubarb, so I did not make the sauce...but they should still have some flavor..and they did not(and I had even added cinnamon to the dry ingredients). Could hardly even taste the lemon. They were also way too moist. I will not be making these again.

MY REVIEW
Reviewed May. 1, 2010

These were beautifully light and creamy. My husband loved them. Will definitely make again.

MY REVIEW
Reviewed Feb. 28, 2010

I made these and another ricotta pancake recipe that I had. These were the winner by far. I made them with orange juice and orange zest though because I wanted orange ricotta pancakes. They were light and moist.

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