Lemon & Ricotta Pancakes With Raspberry Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I've been having this love affair with Ricotta Cheese lately. After watching Bobby Flay make some yummy Blueberry & Ricotta Pancakes, I thought I'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon). Ingredients:
1 cup frozen raspberries |
1/4 cup sugar |
1 tablespoon lemon juice, freshly squeezed |
1 lemon, zested |
1 1/3 cups flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
8 ounces ricotta cheese, the freshest you can find |
1/2 cup milk |
1 large egg |
1 tablespoon canola oil |
2 tablespoons mint, freshly chopped |
Directions:
1. To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
2. To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
3. Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
4. Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
5. Serve with the Raspberry Sauce and a sprinkle of fresh mint.
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