Lemon Ricotta Pancakes with Rhubarb Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A wonderful sounding recipe compliments of my hostess at Parliament Cottage Bed and Breakfast in Niagara-on-the-Lake in Canada. I'm looking forward to trying these! Ingredients:
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 |
2 cups chopped rhubarb |
1/3 cup brown sugar |
1/2 cup water |
Directions:
1. Combine flour, sugar, baking powder and salt.
2. In another bowl whisk together cheese, eggs, milk, lemon zest and lemon juice.
3. Stir wet ingredients into dry ingredients (don't overmix).
4. Melt butter in a skillet over medium-low heat.
5. Drop batter 2 tbs at a time onto the skillet.
6. Cook approximately 1 minute per side.
7. Rhubarb Sauce: Place rhubarb, brown sugar and water in a sauce pan.
8. Bring to a boil.
9. Cover and reduce heat an simmer 10 minutes.
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