Lemon Ricotta Pancakes with Raspberry Sauce

This is the first time I've ever made these beauties. I usually make Indian version of pancakes which have whole wheat flour, milk, jaggery, grated coconut in it. Ricotta is an Italian cheese which is a good source of low-fat protein. Ricotta keeps the pancakes light and fluffy, while the lemon adds a refreshing twist. I added honey instead of sugar to cut down the calories which made these a perfect breakfast. 

Though the pancakes are delicious as is, the raspberry sauce had taken them to a whole new level. Fresh or even frozen berries will work. Infact you can completely skip the sauce or can make sauce with berries of your choice. I had fresh raspberries in hand and I used them. The left-over sauce (if any) can be served over ice creams, puddings, waffles etc.

Ingredients

For Pancakes:

1 cup all purpose flour

3/4 cup ricotta cheese

1/2 cup milk

2 eggs

1/4 cup honey (or you can use sugar)

zest and juice of 1/2 lemon

1/2 tsp baking powder

1/4 tsp salt

Oil

For Raspberry Sauce:

1 cup fresh or frozen raspberries (I used fresh ones)

2-3 tbsp honey

zest of half lemon

1 tsp corn starch

2 tbsp water

Method

• In a large bowl, whisk together the ricotta, milk, eggs, sugar, lemon zest, and lemon juice until smooth.
• Sift the flour, baking powder, and salt into the same bowl, and stir just until everything has combined.
• Heat a non-stick pan over medium heat.  Add little oil, drop a ladle full of batter onto the hot pan. 
• Cook the pancakes until bubbles begin to form on the top and they turn golden brown underneath.
• Carefully flip the pancakes and cook the other side.
• Transfer to a plate and repeat with the remaining batter.
• To prepare raspberry sauce, combine raspberries, honey, lemon zest, corn starch, water in a sauce pan over medium heat. Bring to simmer and stir until the sauce has thickened.
• Remove from heat and serve with pancakes, along with loads of love.