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Lemon Ricotta Pancakes

 Lemon Ricotta Pancakes
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.
4 ServingsPrep/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).
Nutritional Facts: 3 pancakes with 1/3 cup sauce equals 329 calories,

2 of 2

Lemon Ricotta Pancakes (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 29 mg cholesterol, 498 mg sodium, 54 g carbohydrate, 2 g fiber, 12 g protein.