Lemon & Ricotta Pancakes With Raspberry Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup frozen raspberries
• 1/4 cup sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 lemon, zested
• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces ricotta cheese, the freshest you can find
• 1/2 cup milk
• 1 large egg
• 1 tablespoon canola oil
• 2 tablespoons mint, freshly chopped

Recipe

• 1 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 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 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 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 serve with the raspberry sauce and a sprinkle of fresh mint.