Lemon Ricotta Pancakes with Pomegranate Syrup

A relatively small amount of lemon is enough to give these Lemon Ricotta Pancakes with Pomegranate Syrup a bright flavor. Thanks to the ricotta cheese these pancakes are creamy and moist. Top with sweet Pomegranate Syrup, and you have the makings for a perfect weekend treat.

A bright flavor in from the cold

You may have noticed a few citrus-focused posts recently. That’s because here in Phoenix, we had to pick the fruit from our trees due to an extended stay of freezing temperatures. Okay so it was only about four nights, but still!

I happened to have ricotta cheese in the fridge (I am Italian, after all!), and all I could think about for a few days was Lemon Ricotta Pancakes with Pomegranate Syrup. When Saturday hit, it was prime-pancake time! The Pomegranate Syrup is pretty much like the icing on the cake – what a delightful combination!

Yields about 10, 5-inch pancakes

Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing

Bring on the weekend

I saw a recipe for tuna and zucchini cakes this weekend as I was drooling over a lot of stuff on Pinterest. Yeah, I spend a little time on Pinterest. You too? For some reason, it seems like I’m at my hungriest on the weekend (prime perusal time) so I was excited that I had all the main ingredients for this recipe within arm’s reach to make my own version: Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing.

I had green onions (still!) and parsley in my garden, lemons on the tree, zucchini in the fridge, tuna in the pantry and some leftover ricotta cheese in the fridge that I wanted to use up. So instead of continued drooling over things like Champagne sangria, oven-ready S’mores and homemade blackberry frozen yogurt, I decided to do a little remake of these yummy cakes!

A perfect lunch

No frying, but baking. Extra lemon juice, fresh thyme, the addition of cheese, and a tangy lemon-yogurt dressing sprinkled with garlic powder for dipping. These Baked Tuna and Zucchini Cakes couldn’t have turned out better — they were moist and filling, and easy to make. Perfect for a weekend lunch!

Lemon-yogurt Dressing:

  • 3/4 cup plain, non-fat yogurt
  • Juice of half a lemon (more to taste)
  • Zest from half a lemon
  • 1/2 teaspoon garlic powder
  • Mix all the ingredients together and chill before serving with the Tuna and Zucchini Cakes.

These make a great lunch served with a fresh salad! S’mores for dessert?

Recipe for Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing

Recipe adapted from Taste of Home

Makes 6 cakes