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Lemon Ricotta Pancakes Exps Ft23 31927 Ec 101123 7Lemon Ricotta Pancakes Recipe photo by Taste of Home

Lemon Ricotta Pancakes

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings (1-1/3 cups sauce).
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.— Marilyn Rodriguez, Spark, Nevada

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 whole milk
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest

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 zest. 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.

Nutrition Facts

3 pancakes with 1/3 cup sauce: 338 calories, 8g fat (5g saturated fat), 31mg cholesterol, 525mg sodium, 54g carbohydrate (28g sugars, 2g fiber), 13g protein.

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