The Pioneer Woman Tasty Kitchen
Profile Photo

Whole Wheat Lemon Ricotta Pancakes and Pomegranate Syrup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Fluffy, citrus-kissed pancakes with a sweet pomegranate syrup. Yum-town!

Ingredients

  • 4  Large Eggs, Separated
  • 1 cup Ricotta Cheese
  • 1-½ Tablespoon Granulated Sugar
  • 1-½ Tablespoon Fresh Lemon Zest (for 1 1/2 Tablespoons You'll Need About 2 Lemons)
  • ½ cups Whole Wheat Flour
  • 1 pinch Salt
  • Unsalted Butter, For Griddle
  • 1  Pomegranate
  • ½ cups Maple Syrup

Preparation

In a large bowl, whisk together egg yolks, ricotta, sugar and lemon zest. Add flour and stir to combine. Set aside.

In a separate bowl or in the bowl of a stand mixer, whisk together egg whites and salt until stiff peaks form, about 5 minutes. Whisk about a quarter of the egg whites into the lemon-ricotta batter then carefully fold in the remaining egg whites.

Preheat oven to 200 F and place a baking sheet in the oven. Heat a cast-iron skillet or griddle over medium heat. Add enough butter to the skillet to coat the bottom. Ladle 1/4-cupfuls of the batter into the skillet (fit as many pancakes onto the griddle as you can, but you will probably need to do it in batches) and cook until golden brown, about 2 minutes each side. Remove pancakes from skillet and transfer to the baking sheet in the oven to keep warm. Repeat with remaining batter, adding more butter as needed to the skillet to keep the bottom coated.

When all the pancakes have been made, make the syrup: Cut a pomegranate into quarters and remove the seeds. Transfer a little more than half of the seeds to a food processor or blender and blend until seeds are just broken. Push juice into a bowl through a fine-mesh sieve. Pour 1/4 cup of the juice into a small saucepan with the maple syrup. Heat over medium-low heat until warmed through. Pour syrup over pancakes and sprinkle with remaining seeds, if desired.

Pancakes recipe adapted from Smitten Kitchen.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of piescientista

piescientista on 11.19.2014

These were alright. A bit more salt needed. Also, the serving given is totally off. I split the recipe and got 7 small pancakes, not quite enough for 2 adults.

Related Recipes

Sesame Avocado Toasts with Jammy Eggs and Wakame
Profile Photo by Phoebe Lapine in Breakfast
I know, I know. What you really need: another avocado toast...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Tropical Steel Cut Oats with Date “Caramel” Sauce
Profile Photo by Angelina Papanikolaou in Breakfast
10-minute breakfast—Tropical Steel Cut Oats topped with toasted coconut, dried pineapple,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


5-Ingredient Pancakes with Banana Filling
Profile Photo by nuts about vegan in Breakfast
5-ingredient, super easy pancake recipe with a sugary banana filling adding...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Black Cherry & Basil Ricotta Toast
Profile Photo by Kristina Todini, RD in Breakfast
Take advantage of cherry season with basil-marinated cherries on top of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Blueberry Muffin Breakfast Casserole
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breakfast
This is such an amazing blueberry muffin breakfast casserole using leftover...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy