Ingredients for Lemon Ricotta Pancakes With Rhubarb Sauce
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Ricotta Cheese
- 2 large eggs
- 1 cup milk (whole milk recommended)
- Lemons, Zest Of
- 2 tablespoons lemon juice
- 2 tablespoons butter, melted, plus extra for greasing the pan
- 2 cups chopped rhubarb
- ½ cup packed brown sugar
- ¼ cup water
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How to Make Lemon Ricotta Pancakes With Rhubarb Sauce
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Melt 2 tablespoons of butter in a large non-stick skillet or griddle over medium-low heat.
- Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- While the pancakes are cooking, prepare the rhubarb sauce: In a saucepan, combine the chopped rhubarb, brown sugar, and water.
- Bring the mixture to a boil over medium heat, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the rhubarb is tender and has released its juices. Stir occasionally.
- Serve the pancakes immediately, topped with the warm rhubarb sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
11g
Fat
7g
Carbs
2g
