Lemon Ricotta Pancakes with Whipped Mascarpone & Roasted Rhubarb

INGREDIENTS

For the Roasted Rhubarb:

• 2 stalks rhubarb
• 1 cup fresh strawberries, halved
• 2 tablespoons honey
• 1 vanilla bean, seeds removed

For the Whipped Mascarpone:

• 6 ounces mascarpone cheese
• 1 cup heavy whipping cream
• 2 tablespoons honey
• 1 teaspoon vanilla

For the Pancakes:

• 3 eggs, whites separated from yolks
• 1 tablespoon sugar
• 3/4 cup whole milk ricotta cheese
• 1 cup buttermilk
• 4 tablespoons butter, melted
• Zest from 1 lemon
• 1 tablespoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

DIRECTIONS

1. In a stand mixer fitted with the whisk attachment (or use a hand held mixer), beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
2. In a separate larger mixing bowl, combine the ricotta, buttermilk, 3 egg yolks, melted butter, vanilla and lemon zest. Next add the flour, baking soda and salt, stirring gently until just combined.
3. Stir a small scoop of the egg whites into the ricotta pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
4. Heat a skillet on medium heat. Grease with butter or cooking spray. Pour 1/3 cup pancake batter on the center of the hot pan. Sprinkle each pancake with chocolate chips. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
5. To serve, top each pancake with a little whipped mascarpone and a large spoonful of the warm roasted rhubarb. Finish with a drizzle of honey. EAT!