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.
- Cook & Prep: 40 m
- Serving: 6
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.
Lemons should be scrubbed and checked for scales.
For the flour, you can use 70% whole wheat as well.
For the Rhubarb Sauce
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