Zutaten für Lemon Ricotta Pancakes With Raspberry Sauce
- Frozen Raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- Lemon
- Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1 3/4 cups milk
- 1 large egg
- Canola Oil
- Mint
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Zubereitung von Lemon Ricotta Pancakes With Raspberry Sauce
- **Make the Raspberry Sauce:** In a saucepan, combine 1 cup raspberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat until a sauce forms (about 5-7 minutes). Leave chunky or mash slightly to your preference.
- **Prepare the Dry Ingredients:** In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- **Combine Wet Ingredients:** In a separate bowl, whisk together 1 3/4 cups milk, 2 tablespoons vegetable oil, 1 large egg, and the zest of 1 lemon.
- **Combine Wet and Dry:** Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- **Add Ricotta:** Stir in 1 cup ricotta cheese.
- **Cook the Pancakes:** Heat a lightly oiled griddle or large non-stick skillet over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- **Add Ricotta to Pancakes:** Place a spoonful (about 1 tablespoon) of ricotta cheese onto the center of each pancake as it cooks.
- **Flip and Cook:** Cook for 2-3 minutes per side, or until golden brown and cooked through.
- **Serve:** Serve the pancakes immediately with the raspberry sauce and a sprinkle of fresh mint. Makes approximately 12 small pancakes.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
106g
Fat
31g
Carbs
22g
