Saturday, October 2, 2010

Lemon Ricotta Pancakes

2 cups chopped fresh or frozen rhubarb, 1/2 cup water, 1/3 cup packed brown sugar, 1 cup flour, 1 T. sugar, 1 t. baking powder, 1/2 t. salt, 1 cup ricotta cheese, 1 cup milk, 2 T. lemon juice, 2 t. grated lemon peel.

For the rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the rhubarb is tender.

Meanwhile, in a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and peel. Stir into dry ingredients just until combined.

Drop batter by 2 Tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1 - 2 minutes on each side or until lightly browned. Serve with rhubarb sauce. Yield: 12 pancakes (1-1/3 cups rhubarb sauce)

No comments:

Post a Comment