Lemon Zest Ricotta Pancakes with Sweet Rhubarb Compote
Indulge in a delightful morning treat with these Lemon Zest Ricotta Pancakes, enriched with creamy ricotta and a hint of zesty lemon. Topped with a luscious and tangy rhubarb compote, this recipe offers a perfect balance of sweetness and tartness, reminiscent of a charming bed and breakfast in Niagara-on-the-Lake. Perfect for brunch gatherings or a cozy family breakfast, these pancakes are light, airy, and bursting with flavor. Enjoy this delightful dish that pays homage to the fresh ingredients of the season and the joy of hospitality.
N/A
Servings
50
Calories
13
Ingredients
Ingredients
Flour
1 cup (Sifted)
Sugar
1 tablespoon (Granulated)
Baking Powder
1 teaspoon (Regular)
Salt
1/2 teaspoon (Kosher)
Ricotta Cheese
1 cup (Fresh)
Eggs
3 (Large, beaten)
Milk
1 cup (Whole or 2%)
Lemon Zest
2 teaspoons (Freshly grated)
Lemon Juice
2 tablespoons (Freshly squeezed)
Butter
2 tablespoons (Unsalted)
Chopped Rhubarb
2 cups (Fresh)
Brown Sugar
1/3 cup (Packed)
Water
1/2 cup (Cold)
Instructions
1
In a large mixing bowl, combine the flour, sugar, baking powder, and salt, whisking until evenly mixed.
2
In a separate bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and lemon juice until the mixture is smooth and creamy.
3
Gently stir the wet mixture into the dry ingredients until just combined. Be careful not to overmix; some lumps are okay.
4
Heat a skillet over medium-low heat and melt the butter until it starts to bubble and foam.
5
For each pancake, drop approximately 2 tablespoons of batter onto the skillet. Cook until bubbles appear on the surface, about 1 minute, then flip and cook for another minute or until golden brown.
6
For the Rhubarb Compote, in a saucepan, combine the chopped rhubarb, brown sugar, and water. Bring the mixture to a boil.
7
Once boiling, cover the saucepan and reduce heat to a simmer. Cook for about 10 minutes, or until the rhubarb has softened and the compote has thickened, stirring occasionally.
8
Serve the pancakes warm, topped generously with the sweet rhubarb compote.
Nutrition Information
1.67g
Fat
6.67g
Carbs
2g
Protein
1.33g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are the main flavors of the Lemon Zest Ricotta Pancakes?
The pancakes feature creamy ricotta cheese and zesty lemon, complemented by a tangy and sweet rhubarb compote.
How much flour is required for this recipe?
The recipe calls for 1 cup of sifted flour.
What type of sugar is used in the pancake batter?
One tablespoon of granulated sugar is used in the pancake mixture.
How many eggs are needed and how should they be prepared?
You need 3 large eggs, and they should be beaten before being added to the wet mixture.
What kind of ricotta cheese should I use?
The recipe recommends using 1 cup of fresh ricotta cheese.
What is the recommended milk for these pancakes?
You can use 1 cup of either whole or 2% milk.
How much lemon zest and juice are included?
The recipe uses 2 teaspoons of freshly grated lemon zest and 2 tablespoons of freshly squeezed lemon juice.
What type of butter is best for cooking the pancakes?
The instructions specify using 2 tablespoons of unsalted butter.
How much rhubarb is needed for the compote?
The compote requires 2 cups of fresh, chopped rhubarb.
What kind of sugar goes into the rhubarb compote?
The compote uses 1/3 cup of packed brown sugar.
What is the first step in preparing the pancake batter?
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
How should the wet ingredients be combined?
Whisk the ricotta, eggs, milk, lemon zest, and lemon juice in a separate bowl until the mixture is smooth and creamy.
What is the most important tip for mixing the batter?
Gently stir the wet mixture into the dry ingredients and be careful not to overmix; some lumps are perfectly fine.
What heat setting should be used for the skillet?
The skillet should be heated over medium-low heat.
How do I know the butter is ready for the batter?
The butter is ready once it starts to bubble and foam in the skillet.
What is the serving size for each pancake?
Drop approximately 2 tablespoons of batter onto the skillet for each pancake.
How long do the pancakes need to cook?
Cook until bubbles appear on the surface (about 1 minute), then flip and cook for another minute until golden brown.
How do I start making the rhubarb compote?
Combine the chopped rhubarb, brown sugar, and water in a saucepan and bring the mixture to a boil.
How long does the rhubarb compote need to simmer?
After reaching a boil, cover the pan and simmer for about 10 minutes until the rhubarb softens and the mixture thickens.
How should the pancakes be served?
Serve the pancakes warm, topped generously with the sweet rhubarb compote.
What is the calorie count for this dish?
Each serving contains 50 calories.
What is the fat content per serving?
The fat content is 1.67g per serving.
How many carbohydrates are in a serving?
There are 6.67g of carbohydrates per serving.
What is the protein content of these pancakes?
Each serving provides 2g of protein.
How much sugar is in one serving?
There is 1.33g of sugar per serving.
How many ingredients are used in total?
The recipe consists of 13 total ingredients.
What type of salt is recommended?
The recipe calls for 1/2 teaspoon of kosher salt.
What is the water temperature for the compote?
The recipe specifies using 1/2 cup of cold water.
Is this recipe good for brunch?
Yes, it is described as perfect for brunch gatherings or a cozy family breakfast.
Can I use this recipe as a dessert?
Yes, one of the tags associated with this recipe is dessert, making it a versatile sweet treat.