Name: Lemon Ricotta Pancakes with Whipped Mascarpone & Roasted Rhubarb Recipe
Prep time: 15 minutes
Ingredients: 2 stalks rhubarb; 1 cup fresh strawberries, halved; 2 tablespoons honey; 1 vanilla bean, seeds removed; 6 ounces mascarpone cheese; 1 cup heavy whipping cream; 2 tablespoons honey; 1 teaspoon vanilla; 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

I’m pretty sure my enthusiasm for brunch foods comes all from my mom, whose favorite meal of the day is without a doubt breakfast. I’m most certainly positive it’s her love for the delicious combination of carbs and sweets, paired with her daily hot chocolate. She’s been this way for as long as I’ve known her! Yup, she’s a smart woman!

These pancakes are the ultimate spring/summer breakfast! They’re light and fluffy thanks to all the ricotta and whipped egg whites, and the roasted rhubarb plus extra drizzle of honey makes them perfectly sweet! The whipped mascarpone is such a delicious change-up from regular ole whipped cream, and it pairs really nicely with the roasted fruit!

Bonus, these pancakes are pretty too!

Lemon Ricotta Pancakes with Whipped Mascarpone & Roasted Rhubarb Recipe

Printable Version

theinspiredhome.com

Author

Tieghan Gerard

Published

April 7, 2016

Modified

June 25, 2018

Prep Time

15 minutes

Cook Time

45 minutes

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

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.
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.
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.
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.
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!