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Dairy
Easy
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.
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
2 cups rhubarb pieces (frozen is fine)
1/2 cup water
1/3 cup light brown sugar
Combine ricotta cheese, milk, lemon juice, and peel in a small bowl.
Add flour, sugar, baking powder, and salt and stir just until combined.
Drop batter by two tablespoonfuls onto a greased, hot frying pan.
Fry for two minutes on each side or until lightly browned.
Transfer to a plate lined with paper towels to cool.
Serve hot or warm.
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.
Cool and store in refrigerator. Serve chilled.
Photography: Daniel Lailah Styling: Michal Leibowitz
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