Ingredients
-
1
-
1/4
-
1
-
1
-
1 1/3
-
1
-
1/4
-
1/4
-
8
-
1/2
-
1
-
1
-
2
-
-
Directions
Lemon & Ricotta Pancakes With Raspberry Sauce, 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) , Imagine a Raspberry-Cheese Danish with a pancake texture Nummy! A couple of mods to taste: I doubled the raspberry sauce and added 2 T cornstarch and 1/4 c water Also added water (less than 1/2 c sorry, didn’t measure) to the pancake batter, as it started out thick enough to make biscuits In short, I did NOTHING to change the wonderful combination of flavors An added bonus is this recipe makes the kitchen smell so-o-o-o good , Made your recipe almost as written but did leave off the mint! I really liked the lemon in these pancakes, & that, along with the ricotta & the sauce made for some REALLY DELICIOUS PANCAKES & a recipe that’s a definite keeper! Thanks for sharing it! [Made & reviewed for one of my adopted orphans in the current Pick A Chef]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Serve With the Raspberry Sauce and a Sprinkle of Fresh Mint. |
