Cornmeal-Ricotta Pancakes with… | Bob's Red Mill Natural Foods
These Cornmeal-Ricotta Pancakes with Strawberry-Rhubarb Syrup are practically bursting with the flavors of spring! These pancakes are perfect for your…
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Cooking tools:
- Cast iron skillet
- Griddle
- Microplane
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 1 pound Strawberries hulled and quartered
- 12 ounces Rhubarb trimmed and cut into 1/2 inch thick slices
- 3/4 cup Brown Sugar packed
- 2 tsp Lemon Zest grated
- 1 Tbsp Lemon Juice fresh
- 1-1/4 cups Unbleached White All-Purpose Flour
- 3/4 cup Medium Grind Cornmeal
- 2 Tbsp Sugar
- 1-1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 cups Buttermilk
- 1 container Whole Milk Ricotta about 15 or 16 ounces, divided
- 2 Eggs large, separated
- 2 Tbsp Pure Maple Syrup
- 2 Tbsp Unsalted Butter for cooking
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