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.
Ricotta Pancakes
Recipe By Brynie Greisman
- Cook & Prep: 40 m
- Serving: 6
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Contains:
Ingredients (12)
Main ingredients
Rhubarb sauce
Start Cooking
Prepare Pancakes
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Combine ricotta cheese, milk, lemon juice, and peel in a small bowl.
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Add flour, sugar, baking powder, and salt and stir just until combined.
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Drop batter by two tablespoonfuls onto a greased, hot frying pan.
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Fry for two minutes on each side or until lightly browned.
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Transfer to a plate lined with paper towels to cool.
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Serve hot or warm.
Note:
Lemons should be scrubbed and checked for scales.
Variation:
For the flour, you can use 70% whole wheat as well.
For the Rhubarb Sauce
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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.
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Cool and store in refrigerator. Serve chilled.
Credits
Photography: Daniel Lailah
Styling: Michal Leibowitz
