Lemon Ricotta Pancakes Recipe

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Ingredients:

Serving

2 cups chopped fresh or frozen rhubarb
1/2 cup water
1/3 cup packed brown sugar
1 cup king arthur unbleached all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
1 cup milk
2 tbsp lemon juice
2 tsp grated lemon peel

Directions:

For rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and peel. Stir into dry ingredients just until combined.
Drop batter by 2 tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with rhubarb sauce. Yield: 12 pancakes (1-1/3 cups sauce).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	661.96 Kcal (2771 kJ)
Calories from fat	71.96 Kcal
		% Daily Value*
Total Fat	8g	12%
Cholesterol	32.59mg	11%
Sodium	376.42mg	16%
Potassium	394.05mg	8%
Total Carbs	125.32g	42%
Sugars	23.58g	94%
Dietary Fiber	1.51g	6%
Protein	17.3g	35%
Vitamin C	7.7mg	13%
Iron	0.3mg	2%
Calcium	409.1mg	41%

Amount Per 100 g
Calories	154.27 Kcal (646 kJ)
Calories from fat	16.77 Kcal
		% Daily Value*
Total Fat	1.86g	12%
Cholesterol	7.59mg	11%
Sodium	87.72mg	16%
Potassium	91.83mg	8%
Total Carbs	29.21g	42%
Sugars	5.5g	94%
Dietary Fiber	0.35g	6%
Protein	4.03g	35%
Vitamin C	1.8mg	13%
Iron	0.1mg	2%
Calcium	95.3mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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