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Lemon Ricotta Pancakes with Whipped Mascarpone & Roasted Rhubarb Recipe

Pancakes!! YESS.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Keyword: Breakfast and brunch, Fruit, Mother's day, Pancakes
Skill: intermediate
Servings: 4

Ingredients

  • 2 Stalks rhubarb
  • 1 cups Fresh strawberries, halved
  • 2 tbsp Honey
  • 1 Vanilla bean, seeds removed
  • 6 oz Mascarpone cheese
  • 1 cups Heavy whipping cream
  • 2 tbsp Honey
  • 1 tsp Vanilla
  • 3 Eggs, whites separated from yolks
  • 1 tbsp Sugar
  • .75 cups Whole milk ricotta cheese
  • 1 cups Buttermilk
  • 4 tbsp Butter, melted
  • Zest from 1 lemon
  • 1 tbsp Vanilla extract
  • 1.5 cups All-purpose flour
  • 1 tsp Baking soda
  • .25 tsp Salt

Instructions

  • 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!