Lemon Ricotta Pancakes with Rhubarb Sauce
- Reviews 5
Ready In: 40 mins
Yields: 30 small pancakes
Ingredients
PANCAKES
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup ricotta cheese
- 3 eggs
- 1 cup milk
- 2 teaspoons lemons, zest of
- 2 tablespoons lemon juice
- 2 tablespoons butter
RHUBARB SAUCE
- 2 cups chopped rhubarb
- 1⁄3 cup brown sugar
- 1⁄2 cup water
Directions
- Combine flour, sugar, baking powder and salt.
- In another bowl whisk together cheese, eggs, milk, lemon zest and lemon juice.
- Stir wet ingredients into dry ingredients (don't overmix).
- Melt butter in a skillet over medium-low heat.
- Drop batter 2 tbs at a time onto the skillet.
- Cook approximately 1 minute per side.
- Rhubarb Sauce: Place rhubarb, brown sugar and water in a sauce pan.
- Bring to a boil.
- Cover and reduce heat an simmer 10 minutes.
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