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.
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.
Notes:
Lemons should be scrubbed and checked for scales.
Variations:
For the flour, you can use 70% whole wheat as well.
Description:
Photography: Daniel Lailah
Styling: Michal Leibowitz
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