Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings (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 whole milk; 2 tablespoons lemon juice; 2 teaspoons grated lemon zest

Total Time Prep/Total Time: 30 min.

Yield 4 servings (1-1/3 cups sauce)

Test Kitchen Approved

These lemon ricotta pancakes are fluffy, bright and finished with a summery rhubarb syrup.

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

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 tablespoonfuls, 2 at a time, 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.

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

Recipe Creator