Ricotta Pancakes with Nectarine Sauce

​1 cup (250 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) ricotta cheese
1/2 cup (125 mL) milk (2%)
1/4 cup (50 mL) salted butter, melted and cooled
2 large eggs, lightly beaten
2 tbsp (25 mL) fresh lemon juice
1 tsp (5 mL) grated lemon peel
Diced nectarines*
Nectarine Sauce (click for recipe)*

​1. Combine flour, sugar, baking powder and salt in a bowl. 
2. Whisk together ricotta cheese, milk, cooled melted butter, beaten eggs, lemon juice and lemon peel until blended.
3. Add ricotta cheese mixture to flour mixture and stir just until combined.  Do not overmix.
4. Using 1/4 cup (50 mL) batter for each pancake, spoon batter, spreading lightly, onto a lightly greased griddle or non-stick frypan over medium heat. 
5. Cook pancakes until golden brown, about 2 – 3 minutes per side.
6. Serve topped with nectarines and Nectarine Sauce.  Makes 12.

Nutritional analysis per pancake:
127 calories, 7 g fat, 4.8 g protein, 11.8 g carbohydrate, 0.3 g fibre, 155 mg sodium

*Ingredient not included in nutritional analysis.

Last updated on June 20, 2018