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A relatively small amount of lemon is enough to give these Lemon Ricotta Pancakes a bright flavor. Thanks to the ricotta cheese these pancakes are creamy and moist. Top with sweet pomegranate syrup, and you have the makings for a perfect weekend treat.
For the syrup:
In a small saucepan over high heat, mix together the sugar and water until the sugar dissolves. Bring the mixture to a boil, then reduce the heat slightly and cook for about five minutes, uncovered. Reduce the heat to medium, add the pomegranate juice and lemon zest and cook for another five minutes, or until it’s reduced by half. Remove from the heat and allow the mixture to cool to almost room temperature. If you don’t think the syrup is thick enough, add more sugar (start with one tablespoon), and boil again for a few minutes.
For the pancakes:
In a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside.
In a large bowl, add the egg yolks and beat them with a fork. Add the ricotta, milk, lemon juice and zest, and vanilla extract. Gradually add the dry mixture to the wet mixture until smooth.
In a medium bowl, beat the egg whites with an electric mixer until they begin to stiffen. Carefully fold the egg whites into the batter, a little at a time.
Set your griddle for medium-high heat. Lightly coat it with some nonstick cooking spray. When hot, add about 1/4 cup of the batter in the form of a 5-inch circle. Add as many as can easily fit onto the griddle. You’ll need to do this in batches. When bubbles form and pop on the top and the bottom of the pancake turns golden, flip the pancake and cook for another minute or so. Remove cooked pancakes to a plate. Finish with the remaining batter.
Top with the pomegranate syrup and garnish with pomegranate seeds and powdered sugar (optional).
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!