Lemon & Ricotta Pancakes With Raspberry Sauce

Ingredients

• 1 cup frozen raspberries
• 1/4 cup sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 lemon, zested
• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces ricotta cheese, the freshest you can find
• 1/2 cup milk
• 1 large egg
• 1 tablespoon canola oil
• 2 tablespoons mint, freshly chopped

Directions

1. 1

   To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!

2. 2

   To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.

3. 3

   Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.

4. 4

   Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.

5. 5

   Serve with the Raspberry Sauce and a sprinkle of fresh mint.