Lemon Ricotta Pancakes with Pomegranate Syrup

Lemon Ricotta Pancakes with Pomegranate Syrup will brighten any day! Moist and infused with a great citrus flavor, these pancakes make an amazing weekend treat.


For the syrup:
3/4 cup pomegranate juice
3/4 cup water
1/2 cup sugar
Zest from 1/2 lemon

For the pancakes:
1/2 cup ricotta cheese
1/2 cup milk
2 eggs, separated
3/4 cup all-purpose flour
1/8 cup sugar
1/2 tablespoon baking powder
1/8 teaspoon salt
Juice and zest from 1/2 lemon
1/4 teaspoon pure vanilla extract
Nonstick cooking spray
Optional: Pomegranate seeds for garnish


For the syrup:
In a small saucepan over high heat, mix together the sugar and water until the sugar dissolves. Bring the mixture to a boil, then reduce the heat slightly and cook for about five minutes, uncovered.
Reduce the heat to medium, add the pomegranate juice and lemon zest and cook for another five minutes, or until it’s reduced by half.
Remove from the heat and allow the mixture to cool to almost room temperature.
If you don’t think the syrup is thick enough, add more sugar (start with one tablespoon), and boil again for a few minutes.

For the pancakes:
In a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside.
In a large bowl, add the egg yolks and beat them with a fork. Add the ricotta, milk, lemon juice and zest, and vanilla extract.
Gradually add the dry mixture to the wet mixture until smooth.
In a medium bowl, beat the egg whites with an electric mixer until they begin to stiffen.
Carefully fold the egg whites into the batter, a little at a time.
Set your griddle for medium-high heat. Lightly coat it with the nonstick cooking spray. When hot, add about 1/4 cup of the batter in the form of a 5-inch circle.
When bubbles form and pop and the bottom of the pancake turns golden, flip the pancake and cook for another minute or so.
Top with the pomegranate syrup and garnish with pomegranate seeds.

{originally published 2/1/13}


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