LEMON RICOTTA PANCAKES

Lemon Ricotta Pancakes image

I'm a firm believer that rhubarb recipes cannot be too plentiful. Here, it is featured in the sauce for lovely lemon pancakes. These are yummy for brunch.- Marilyn Rodriguez, Spark, Nevada

Provided by Taste of Home

Time 30m

Yield 12 pancakes (1-1/3 cups sauce).

Number Of Ingredients 11

Ingredients

2 cups chopped fresh or frozen rhubarb
1/2 cup water
1/3 cup packed brown sugar
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 lemon juice
2 teaspoons grated lemon zest

Steps:

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 zest. 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.

Nutrition Facts : Calories 329 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 498mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.

*** Explore more Lemon Ricotta Pancakes Recipes »

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