Lemon 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
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2 cups chopped fresh or frozen rhubarb
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1/2 cup water
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1/3 cup packed brown sugar
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1 cup all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup ricotta cheese
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1 cup whole milk
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2 tablespoons lemon juice
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2 teaspoons grated lemon zest
Directions
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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.
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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.
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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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