Lemon Ricotta Pancakes with Raspberry Maple Sauce

Reader's Digest Canada

Number of servings : Prep time: Cooking time: 30 minutes Type of meal : | Desserts | Desserts Special diet

Number of servings :

Prep time:

Cooking time: 30 minutes

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

4 eggs, separated
1 cup (250 mL) ricotta cheese
3 tbsp (45 mL) sugar
1/2 cup (125 mL) all-purpose flour
1 tbsp (15 mL) grated lemon peel
2 tbsp (30 mL) butter
Sauce:
1/3 cup (75 mL) raspberry jam, preferably seedless, sweetened or not
1/3 cup (75 mL) maple syrup

Directions

In large mixing bowl, place egg yolks. Whisk in ricotta cheese, sugar, flour, and lemon peel. In large bowl, beat egg whites with an electric mixer until white glossy peaks form. Stir 1/4 amount into the ricotta mixture, then fold the two mixtures together gently. In large nonstick skillet, melt butter. Fold butter into the batter. Drop mixture by tablespoons into the hot buttered skillet. Flatten pancakes slightly with the back of the spoon. Cook about 2 minutes per side until lightly browned and cooked through.

For the Sauce: In small saucepan, warm raspberry jam with maple syrup. Drizzle sauce over pancakes or serve sauce on the side.

Makes 6 servings.