Lemon Ricotta And Honey Rye Pancakes With Roasted Strawberries Recipe

Name: Lemon Ricotta And Honey Rye Pancakes With Roasted Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound strawberries rinsed, hulled, stems removed, cut in half; 2 tablespoons sugar; 1/4 teaspoon sea salt; 2 cups ricotta cheese; 1 1/2 cups rye flour; 1 cup almond flour; 1 1/2 tablespoons baking powder; 1 tablespoon lemon zest; 1/2 teaspoon kosher salt; 4 eggs separated; 1/4 cup honey; 1 1/2 cups milk; 1/4 cup unsalted butter melted; toasted coconut; toasted almonds chopped

Servings: persons

1 pound strawberries rinsed, hulled, stems removed, cut in half
2 tablespoons sugar
1/4 teaspoon sea salt
2 cups ricotta cheese
1 1/2 cups rye flour
1 cup almond flour
1 1/2 tablespoons baking powder
1 tablespoon lemon zest
1/2 teaspoon kosher salt
4 eggs separated
1/4 cup honey
1 1/2 cups milk
1/4 cup unsalted butter melted
toasted coconut
toasted almonds chopped

1
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400u00b0F.
2
Sprinkle sugar and salt over strawberries on parchment-lined baking sheet. Transfer sheet to Baking Stone and roast 15 minutes. Remove and set aside.
3
Line a mesh strainer with cheesecloth. Add ricotta and drain 15 minutes; set aside.
4
Whisk rye flour, almond flour, baking powder, lemon zest and salt in large bowl. Combine egg yolks, honey and milk in medium bowl then add to flour mixture. Stir just to combine.
5
Place the egg whites in bowl of stand mixer. Mix until stiff peaks form. Gently fold the egg whites into flour mixture in 2 batches, then fold in ricotta.
6
Brush Baking Stone with half of the melted butter. Working in batches, ladle 1/2 cup of the batter onto Baking Stone for each pancake. You should be able to fit 5-6 pancakes on the stone. Turn when bubbles form on top and edges are golden and dry, 5-6 minutes. Flip pancakes and cook until browned and cooked through, about 5-6 minutes longer. Repeat with remaining batter.
7
Serve immediately with additional honey, roasted strawberries, toasted almonds and coconut if you like.

1138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound strawberries rinsed, hulled, stems removed, cut in half, 2 tablespoons sugar, 1/4 teaspoon sea salt, 2 cups ricotta cheese, and more.

Yes, Lemon Ricotta And Honey Rye Pancakes With Roasted Strawberries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta And Honey Rye Pancakes With Roasted Strawberries

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