Lemon Ricotta Pancakes With Raspberry Sauce

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I've been having this love affair with ricotta cheese lately. after watching bobby flay make some yummy blueberry & ricotta pancakes, i thought i'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon).

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Steps

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To make the raspberry sauce , combine the raspberries , 1 / 4 cup sugar , and 1 tbs lemon juice in a sauce pan over medium heat.

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Cook until a sauce forms.

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I like mine chunky !.

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To make the pancakes , combine the flower , baking powder , baking soda , and salt in a large bowl.

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Add the milk , oil , egg , and lemon zest.

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Heat a non-stick griddle with non-stick cooking spray over medium heat.

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Pour 1 / 4 cupfuls of the batter onto the griddle.

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Add a few spoonfuls of the ricotta cheese to the pancakes.

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Cook until the pancake bubbles and flip.

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Cook until golden brown.

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The recipe should make about 12 small pancakes.

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Serve with the raspberry sauce and a sprinkle of fresh mint.

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Ingredients

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frozen raspberries, sugar, lemon juice, lemon, flour, baking powder, baking soda, salt, ricotta cheese, milk, egg, canola oil, mint