Lemon Ricotta Pancakes With Rhubarb Sauce Recipe

Name: Lemon Ricotta Pancakes With Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PANCAKES; 1 cup flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup ricotta cheese; 3 eggs; 1 cup milk; 2 teaspoons lemons, zest of; 2 tablespoons lemon juice; 2 tablespoons butter; RHUBARB SAUCE; 2 cups chopped rhubarb; 1/3 cup brown sugar; 1/2 cup water

Servings: persons

PANCAKES
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese
3 eggs
1 cup milk
2 teaspoons lemons, zest of
2 tablespoons lemon juice
2 tablespoons butter
RHUBARB SAUCE
2 cups chopped rhubarb
1/3 cup brown sugar
1/2 cup water

1
Combine flour, sugar, baking powder and salt.
2
In another bowl whisk together cheese, eggs, milk, lemon zest and lemon juice.
3
Stir wet ingredients into dry ingredients (don't overmix).
4
Melt butter in a skillet over medium-low heat.
5
Drop batter 2 tbs at a time onto the skillet.
6
Cook approximately 1 minute per side.
7
Rhubarb Sauce: Place rhubarb, brown sugar and water in a sauce pan.
8
Bring to a boil.
9
Cover and reduce heat an simmer 10 minutes.

497

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: PANCAKES, 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, and more.

Yes, Lemon Ricotta Pancakes With Rhubarb Sauce 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 Pancakes With Rhubarb Sauce

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