Lemon Ricotta Pancakes With Rhubarb Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love rhubarb, almost as much as I love lemon and ricotta. This is a lovely brunch dish to serve to friends. Ingredients:
2 cups chopped fresh or frozen rhubarb |
1/2 cup water |
1/3 cup packed brown sugar (i use turbinado sugar instead) |
1 cup all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup ricotta cheese |
1 cup milk |
2 tablespoons fresh lemon juice |
2 teaspoons grated lemon peel |
Directions:
1. Rhubarb sauce:
2. Combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil.
3. Reduce heat, cover and simmer for 10 minutes, or until rhubarb is tender.
4. Pancakes:
5. In a small bowl, combine the flour, sugar, baking powder and salt.
6. In another bowl, combine the ricotta, milk, lemon juice and lemon peel.
7. Stir the wet ingredients into the dry ingredients until JUST combined.
8. Drop batter by 2 tablespoonsful onto a greased hot griddle. Cook over medium heat for 1 to 2 minutes on each side, or until lightly browned.
9. Serve with rhubarb sauce.
10. Makes 12 pancakes, and 1 1/3 cups of sauce.
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