Tuesday, September 23, 2014

Strawberry Lemon Ricotta Pancakes

These were amazing! A great way to use up extra ricotta if you have it. They were thick and so yummy with the strawberry jam {oh yeah, I just used jam, and didn't make the syrup}.
Strawberry Lemon Ricotta Pancakes | www.tasteandtellblog.com
Photo Credit to Taste and Tell

Strawberry Lemon Ricotta Pancakes

For the pancakes:
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 beaten eggs
1 cup ricotta cheese
1/2 cup milk
1 tablespoon sugar
zest from 1 lemon
1 teaspoon lemon juice

For the syrup:
4 cups fresh strawberries, diced
2 cups sugar
1/4 teaspoon lemon juice

For serving:
fresh sliced strawberries

In a large bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined.
Heat a griddle over medium heat and lightly grease. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden.

{I didn't actually make the syrup, just used strawberry jam}
Process the strawberries in a food processor or blender until smooth. Pour through a wire mesh to remove all the seeds.
Combine the strawberry puree, sugar and lemon juice in a pan over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 5 minutes. If foam forms on the top, use a spoon to skim it off. Remove from the heat and cool.
Recipe Source: Taste and Tell

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