Name: Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Ricotta Pancakes

1. 2 cups chopped fresh or frozen rhubarb -

2. 1/2 cup water -

3. 1/3 cup packed brown sugar -

4. 1 cup all-purpose flour -

5. 1 tablespoon sugar -

6. 1 teaspoon baking powder -

7. 1/2 teaspoon salt -

8. 1 cup ricotta cheese -

9. 1 cup whole milk -

10. 2 tablespoons lemon juice -

11. 2 teaspoons grated lemon zest -

How to cook deliciously - Lemon Ricotta Pancakes

1. Stage

Place the rhubarb, water and brown sugar in a small saucepan, and give it a quick stir. Bring the mixture to a boil. Reduce the heat, cover and simmer until the rhubarb is tender, about 10 minutes.

2. Stage

Meanwhile, in a large bowl, whisk the flour, sugar, baking powder and salt. In another bowl, whisk together the ricotta cheese, milk, lemon juice and zest. Stir the wet ingredients into the dry ingredients just until combined. Editor’s Tip: If you want fluffy pancakes, do not overmix during this step. There should still be a few small lumps in your pancake batter.

3. Stage

Drop batter by two tablespoonfuls onto a greased hot griddle. Cook over medium heat until small bubbles form and pop on the surface and the bottoms are lightly browned. Flip the pancakes, and cook until the other side is golden brown. Serve immediately with rhubarb sauce. Editor’s Tip: To keep the pancakes warm while you cook them all up, preheat your oven to 250°F, and place a baking sheet inside. Add your cooked pancakes to the baking sheet in the oven, and get started cooking your next round of pancakes.