Lemon Ricotta Pancakes
Light, fluffy, and just slightly sweet, ricotta pancakes are a delicious twist on the classic. The berries in the raspberry compote help to bring out the subtle
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Microplane
- Griddle
- Baking sheet
- Saucepan
- Skillet
- Nonstick skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Plate
- Serving platter
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 1 1/2 cups Flour, all-purpose
- 2 Tbsp Sugar
- 2 tsp Baking powder
- 1/4 tsp Salt
- 3 Eggs
- 1 cup Milk
- 3/4 cup Cheese, part-skim ricotta
- 1 Tbsp Lemon juice
- 1 Lemons, zest of
- 1 1/2 cup Raspberries, fresh or frozen
- 1 Tbsp Sugar
- 2 Tbsp Water
- 2 cloves Shallots, diced
- 2 oz Baby spinach, chopped
- 6 Eggs
- 1 Tbsp Oil, cooking
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