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Recipe by Brynie Greisman

Ricotta Pancakes

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Dairy Dairy
Easy Easy
6 Servings
Allergens
40 Minutes
Diets

A welcome change from your typical pancake. The ricotta cheese gives it a very creamy, velvety texture and precludes the need for eggs (which may please your doctor). Serve with pancake syrup or rhubarb sauce.

Ingredients

Main ingredients

  • 1 cup ricotta cheese

  • 1 cup milk, low fat is fine

  • 1 tablespoon lemon juice

  • 1 teaspoon grated lemon peel, optional but recommended

  • 1 cup flour

  • 3 tablespoons sugar, white or turbinado

  • 1 teaspoon Haddar Baking Powder

  • 1/2 teaspoon salt

  • 2-3 tablespoons oil, for frying

Rhubarb sauce

  • 2 cups rhubarb pieces (frozen is fine)

  • 1/2 cup water

  • 1/3 cup light brown sugar

Directions

Prepare Pancakes

1.

Combine ricotta cheese, milk, lemon juice, and peel in a small bowl.

2.

Add flour, sugar, baking powder, and salt and stir just until combined.

3.

Drop batter by two tablespoonfuls onto a greased, hot frying pan.

4.

Fry for two minutes on each side or until lightly browned.

5.

Transfer to a plate lined with paper towels to cool.

6.

Serve hot or warm.

Notes:

Lemons should be scrubbed and checked for scales. 

For the Rhubarb Sauce

1.

Combine rhubarb, water, and sugar in a saucepan. Bring to a boil, reduce heat, cover, and let it simmer for 10 minutes or until rhubarb is tender.

2.

Cool and store in refrigerator. Serve chilled.

Credits

Photography: Daniel Lailah Styling: Michal Leibowitz

Ricotta Pancakes

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