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Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 pancakes (1-1/3 cups sauce).
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 zest

5 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

12 pancakes (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

Lemon Ricotta Pancakes Recipe photo by Taste of Home

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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 zest

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 zest. 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.

Nutrition Facts

3 each: 329 calories, 8g fat (5g saturated fat), 29mg cholesterol, 498mg sodium, 54g carbohydrate (28g sugars, 2g fiber), 12g protein.

Lemon Ricotta Pancakes

Total Time

Makes

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Ingredients

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