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lemon ricotta pancakes

(1 rating)
kimijo avatar
Recipe by
Kimi Gaines
@kimijo
orlando, FL

LEMON PANCAKES...HOW DELIGHTFUL AND TO TOP IT OFF WITH A RHUBARB SAUCE, EVEN YUMMIER!!

(1 rating)
yield 12 PANCAKES
prep time 20 Min

Ingredients For lemon ricotta pancakes

  • 2 c
    chopped fresh rhubarb or frozen
  • 1/2 c
    water
  • 1/3 c
    brown sugar
  • 1 c
    all purpose flour
  • 1 Tbsp
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 c
    ricotta cheese
  • 1 c
    milk
  • 2 Tbsp
    lemon juice
  • 2 tsp
    lemon peel

How To Make lemon ricotta pancakes

  • 1
    FOR RHUBARB SAUCE, COMBINE THE RHUBARB, WATER AND BROWN SUGAR IN A SMALL SAUCE PAN. BRING TO A BOIL. REDUCE HEAT; COVER FOR 10 MINUTES OR UNTIL TENDER.
  • 2
    IN A SMALL BOWL, COMBINE THE FLOUR, SUGAR, BAKING POWDER AND SALT. IN ANOTHER BOWL COMBINE THE RICOTTA CHEESE, MILK, LEMON JUICE AND LEMON PEEL. STIR INTO DRY INGREDIENTS JUST UNTIL COMBINED.
  • 3
    DROP BATTER BY 2TBSP ONTO GREASED HOT GRIDDLE. COOK OVER MEDIUM HEAT FOR 1-2 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. SERVE WITH RHUBARB SAUCE.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for LEMON RICOTTA PANCAKES:

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